Today we’ve been inspired by the taste of… the Ancient Rome! Earlier we attened a conference on the culinary tastes of Romans, we’ve decided to reinterpret in modern fashion the fish and honey mixture. Here’s the Roman plaice with honey, fresh ginger, black pepper and the fragrance of thyme! In the recipe we’ve omitted the Garum, an unmissable sauce that Romans used to flavor every single dish… Hopefully not the dessert, but we can’t be sure about that.
Garum is a sauce made of fish, including entrails, left to macerate at least seven days… A true delicacy that, fortunately, we could enjoy during the conference . Do not worry, will never use it in any of our recipes :p .
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Plaice with spiced honey
- 600 g of plaice fillets
- 4 table spoons of acacia honey
- 1.5 cm of fresh ginger
- 1/2 teaspoon of thyme
- 1/4 teaspoon of ground black pepper
- 40 ml of water
Heat the water with honey, thyme, pepper and the ginger grated.
Bring the mixture to touch the boil, lower the heat and continue cooking until it starts to thicken.
Place the plaice fillets in a baking pan, without overlapping them, salt and pour over the spiced honey sauce.
Bake the plaice at 180° C for 20 to 25 minutes.