Hot fish-pickle
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Tuna, salmon or anchovy |
| 1 | tablespoon | White wine |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Olive oil |
| 1 | Clove garlic, crushed | |
| ¼ | teaspoon | Pepper |
| 2 | teaspoons | Parsley |
| ¼ | teaspoon | Rosemary, ground |
| ¼ | teaspoon | Sage |
| 1 | Mint leaf, finely chopped | |
| 1 | pinch | Basil |
Directions
In a mixing bowl, thoroughly combine all ingredients. This fish pickle may be stored for up to 2 weeks in the refrigerator, and should then be replaced.
Source - The Roman Cookery of Apicius
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