|Harder/Chelon labrosus/Thick Grey Mullet|
Photo from: Else Kramer
|Empanada Gallegan Style|
Photo by: Lord-Williams
1 lb eel
1 tbsp murri
1 tsp pepper
½ tsp cinnamon
1 tbsp oil
1 small chopped onion
1 tbsp chopped cilantro
1 ½ tsp saffron
|It should be covered with foil until end of baking time|
Photo by: Lord-Wiliams
Simmer the fish lightly in salt water. When done, remove from water and flake it with a fork.
PREHEAT OVEN TO 400ºF/200ºC FOR 15 MINUTES.
Beat the murri, ½ tsp pepper, cinnamon, ½ tbsp oil, onion with juice, cilantro, 1 tsp saffron and 2 eggs. Dip the fish into this. Turn to cover all sides. Arrange the fish mixture on the pastry. Cover it with the remaining dough and smear it with 1 beaten egg with ½ tsp saffron and ½ tsp pepper. Prick it with fork.
Bake in oven 25 minutes. Check for doneness. Cook 10 minutes more if needed, with or without foil. Serve immediately or cold as a snack. It can be microwaved.
 Perry in his footnote #96 states that “the recipe calls for silfâh, a non-existent word;” Huici, he continues, “plausibly reconstructs it as silhâf, tortoise, except that we 'd rather expect to hear something about the shell.” Although Perry translates this as tortoise, Huici translates it as anguila (eel) as seen above.
 Perry translates this as mullet while Huici’s translation is merluza (hake). At the time of creating this blog, mullet was not in season, nor was fresh mackerel, which can be used as a substitute. Canned mackerel was used. Further, Perry translates empanada as “pie.” It can be a pie-like dish or a turnover depending on how and where it is made.
 Perry uses both tortoise and mullet, while Huici uses eel only, leading one to believe either eel or hake are to be used, not both. Actually, empanadas can be stuffed with any kind of fish, meat or sweets.
 See blog titled almorí published August 25, 2011 for recipe.
 If using canned fish, it does not need to be boiled but should be flaked.