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