Hot Fish-Pickle

Recipe Ingredients

3 oz	85g	Tuna - salmon or anchovy
1 tablespoon	15ml	White wine
1 tablespoon	15ml	Vinegar
1 tablespoon	15ml	Olive oil
1		Garlic - crushed
1/4 teaspoon	1.3ml	Pepper
2 teaspoons	10ml	Parsley
1/4 teaspoon	1.3ml	Rosemary - ground
1/4 teaspoon	1.3ml	Sage
1		Mint leaf - finely chopped
1		Basil

Recipe Instructions

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:
SHAPE MAGAZINE

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