Hot Fish-pickle Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 ounce: Tuna, salmon or anchovy
1 tbsp: White wine,
1 tbsp: Vinegar,
1 tbsp: Olive oil,
1 Clove: garlic, crushed
1/4 tsp: Pepper,
2 tsp: Parsley,
1/4 tsp: Rosemary, ground
1/4 tsp: 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
Source from luhu.jp
pickle may be stored for up to 2 weeks in the refrigerator, and
should then be replaced.
Source - The Roman Cookery of Apicius
Source from luhu.jp