Hot Fish-Pickle

Course : Fish
Serves: 1
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Ingredients:

3 ounces tuna -- salmon or anchovy
1 tablespoon white wine
1 tablespoon vinegar
1 tablespoon olive oil
1 clove garlic -- crushed
1/4 teaspoon pepper
2 teaspoons parsley
1/4 teaspoon rosemary -- ground
1/4 teaspoon sage
1 bunch mint leaf -- finely chopped
1 dash basil
 

Preparation / 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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