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Wednesday, July 24, 2013

CORCÓN WITH 13TH CENTURY FOR AN EMPANADA



Harder/Chelon labrosus/Thick Grey Mullet
Photo from: Else Kramer
lisa, L. Chelon labrosus, Ar. kahila, MEng millet, Eng. thick lip gray mullet. It is dark gray-blue on back and lighter underneath. It can be 60 cm long or longer. It is appreciated locally normally, in areas where it is found like Andalusia. Eggs are used as caviar. It lives throughout the Atlantic and the Mediterranean. In Perry’s translation of  Anón Al-Andalus he provides a recipe for ‘Tortoise and Mullet Pie’ but Huici translates the same as eel or hake empanada. Nola provides four recipes. The first is breaded and baked. Another is a casserole with herbs and served with rice. The third is grilled over coals and the fourth is boiled. The Harleian Ms. 4016 has a recipe for mullet boiled with a little verjuice or fried. [Anón/Huici.1966:264:154; Austin. 1964:104; ES: “Lisa.” Nov 3, 03; ES: “Mullet.” Nov 29, 03; ES: Anon/Perry. Sep 5, 00; and Nola. 1989:lxiii-2-lxxiii-5]

Empanada Gallegan Style
Photo by: Lord-Williams
EEL[1] OR HAKE EMPANADA[2] ADAPTED FROM HUICI’S TRANSLATION OF ANÓN, AL-ANDALUS #264 EMPANADA DE ANGUILAS O DE MERLUZA, p 154

Ingredients

1 lb eel[3]
1 tbsp murri[4]
1 tsp pepper
½ tsp cinnamon
1 tbsp oil
1 small chopped onion
1 tbsp chopped cilantro
1 ½ tsp saffron
3 eggs
empanada dough

It should be covered with foil until end of baking time
BUT delicious!
Photo by: Lord-Wiliams
Preparation

Simmer the fish lightly in salt water. When done, remove from water and flake it with a fork.[5]

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.



[1] 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.
 [2] 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.
[3] 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.
[4] See blog titled almorí published August 25, 2011 for recipe.
[5] If using canned fish, it does not need to be boiled but should be flaked.

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