Lucretian Patella
patellam Lucretianam: cepas pallachanas purgas; uiridia earum proicies; in patinam concides; liquaminis modicum oleum et aquam. dum quoquitur salsum crudum in medium ponis; at ubi cum salso prope cocta fuerit melle coclearae asparges, aceti et defreti pusillum; gustas; si fatuum fuerit liquamen adicies; si salsum, mellis modicum, et coronam bubulam aspergis et bulliat.
A Lucretian patella: clean spring onions; discard their green parts; cut them into a dish; [add] a little fish sauce, oil, and water. While it cooks, place raw salt fish in the middle; and when it is nearly cooked along with the salt fish, sprinkle on honey by the spoonful, and a little vinegar and defrutum; taste it; if it is bland, add fish sauce; if it is salty, a little honey; then sprinkle on ox-eye herb and let it boil.
Ingredients
- 320 g salted fish
- 1 large white onion, finely diced
- 1 tsp fish sauce
- 2 Tb olive oil
- 1 Tb honey
- 2 tsp defrutum
- 2 tsp vinegar
- 1 tsp dried savoury
Method
- Rinse the salt from the fish. Place in a large bowl, cover with water, and leave to soak in the fridge for at least a few hours, changing the water several times.
- When ready to cook, place the onions in a frying pan along with the fish sauce, olive oil, and 2 Tb of water. Cook for about 5 minutes or until the onions are translucent.
- Drain the salted fish and place in the frying pan, and cook until the fish is almost done.
- Add the remaining ingredients to the frying pan. Mix everything together for a few minutes, then taste and adjust seasonings if needed. Remove from the heat and serve.