Whitebait Patina
patina de apua fricata: apua lauas oua confringes et cum apua commisces. adicies liquamen uinum oleum, facies ut ferueat, et cum ferbuerit, mittes apuam. cum duxerit subtiliter uersas. facies ut coloet, oenogarum simplex perfundes, piper asparges et inferes.
A patina of pounded small fry: wash the small fry, break eggs and mix them with the small fry. Add fish sauce, wine, oil, bring it to a boil, and when it has boiled, add the small fry. When it has set, turn it out carefully. Strain it [?], pour over unthickened [?] oenogarum, sprinkle with pepper and serve.
This recipe is an omelette flavored with wine and fish sauce. The combination together is oenogarum (literally wine-fish sauce), and it’s unclear to me whether the mention of oenogarum at the end refers to the mixture the omelette is cooked in or an additional sauce that you pour over. Here, I followed the former interpretation.
Ingredients
- 250g small fry (or any white fish fillet, broken into chunks)
- 4 eggs
- 30 ml olive oil
- 30 ml white wine
- 20 ml fish sauce
- Pepper
Method
- Whisk the eggs, then mix together with the fish.
- Add the oil, wine, and fish sauce to a frying pan and bring to a simmer. Pour the egg and fish into the pan and cook.
- Once the underside has nicely browned, flip the omelette. Cook until the other side is also browned and the omelette is cooked through. Turn onto a plate, sprinkle with pepper, and serve.