It is always an interesting change of pace to make fish once in a while. The master orders fish from the coast, where it is brought to the house by the swiftest runners. I am always aware of how lucky I am to be working with such quality food in this grand house. MINTUAL MARINUM
Put the fish in a pan, add liquamen, oil, wine and broth. Chop fillets into small pieces and add coriander and leek. Bring to boil. When finished, sprinkle pepper to serve.
I must take great care not to leave bones in this. I heard that a slave lost his life for causing one of the master's children to poke his cheek on a hard fish rib bone. While I chop the fish, I am constantly searching and searching for the shiny bits that I've missed. I'll admit that I have nightmares about fish bones - bones that keep ceaselessly appearing whenever I turn over a bit of fish, bones that I spot once a slave has carried the tray out to the dining area. I awake in quite a sweat. Thankfully, my nightmares have not become reality.
ROAST TUNA
Sauce for roast tuna: pepper, lovage, mint, onion, a little vinegar, and oil.
I like making tuna just because of its cheery color. It is a hearty and simple fish to cook. I usually use a light hand in dispensing the pepper. Sometimes when a runner has been too slow, however, I must disguise the flavor it has obtained from its long journey with some extra spices. I try my best not to criticize the runner, for I do not wish to cause any executions!
