Guinea fowl in Liquamen sauce
Liquamen or garum sauce was a fermented fish sauce used as a condiment in Greece and in Rome in the ancient time. Liquamen was a similar preparation, and at times the two were synonymous. Although it enjoyed its greatest popularity in the Roman world, the sauce was earlier used by the Greeks.
Ingredients: 1 chicken fillet pro person, ¼ teaspoon Asa Foetida – (it can be purchased in Asia shops), ½ teaspoon pepper, ½ Romain caraway seeds, ½ teaspoon coriander, ruta common rue but for pregnant woman an alternative can be the Cynar, the Italian Artichoke liqueur, 4 dates, 50 g pine seeds, 1 tbs olive oil, 2 tbsp honey, 1-2 tbsp vinegar, 1-2 tbsp fish sauce, 100 ml white wine, flour, 150 gr champignon
Directions: Wash the chicken fillets and cook for about 10 to 15 minutes in water, then take them out and rub everything with pepper and with the asa foetida powder. Sear in a pan or in the oven and allow to brown for about 15 minutes.
Prepare champignon such as sauté in some butter flavor with salt and pepper, a pinch of oregano and thyme.
Prepare the sauce: soak pine nuts in the water for a few hours. Keep some seeds and roast them in a pan for few minutes.
Mix pepper, cumin, coriander, 1 pinch of asa foetida and a little rue in the mortar.
Grind the soaked pine nuts into paste- they will provide a beautiful smoothness of the sauce.- Mix in a bowl the wine, honey, fish sauce, the chopped dates, oil and vinegar and add to the pine nut paste. Fry this mixture in a saucepan and add the spice mixture from the mortar as well. Let cook all together about 10 minutes. When sauce is ready you can thicken (if necessary with a little flour). Pour the sauce over chicken fillets and sprinkle with some fresh herbs such as chervil and coriander. Serve with crispy bread.