Cuban Snapper Hash

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Cuban Snapper Hash

This is a recipe developed by Mike Bersell during his guest chef appearance on the Disney Magic Cruise Line and was featured in the first Disney Master Chefs cruise series.

Yield- 6 portions

1- 6 ounce loaf Cuban Bread, crust removed
1/2 cup Coconut Milk
4 fresh Snapper filets, 4 to 5 ounces each
1 medium Red Onion, chopped
2 Tablespoons fresh Chopped Parsley
1/4 teaspoon Nutmeg
Juice of 1 Lime
Salt and Pepper to taste
1 dash Tabasco sauce
1 cup Virgin Olive Oil
3 Hard Boiled Eggs, chopped
1/4 cup Creme Fraiche
fresh Cilantro sprigs
1/2 cup Mango Poppy Vinaigrette

Method

Dice Cuban bread into 1/4" cubes. Soak in coconut milk and set aside.

Place Red Snapper filets in a large skillet and cover with salted water.
Bring to a boil, reduce heat, and simmer until fish flakes easily. Transfer
to a shallow pan, let cool.

When fish is cool enough to handle, flake it and combine in a large bowl
with the onion, chopped parsley, salt and pepper, nutmeg, lime juice,
Tabasco, and bread mixture. Mix well.

For service, heat the olive oil in a large skillet over medium heat. Add
the fish mixture and cook until all the oil is absorbed and the onion is
tender, 3 to 4 minutes. Fold in the hard boiled eggs, cook for 1 more
minute and serve.

Assembly

To assemble- place a 2 inch ring mold in center of warm plate. Spoon hash
into mold. Remove mold and squeeze a dollop of creme fraiche on top of
timbale. Arrange a Blue Corn Cracker at an angle. Place one more dollop of
creme fraiche on top of cracker and garnish with sprig of fresh cilantro.
Accent around hash with Mango Poppy Vinaigrette.

Chef's Tip- This recipe calls for fresh snapper. Don't think you can get away with using frozen, or leftover fish, it won't be the
same. The same goes for the olive oil. It needs to be high quality virgin olive oil.

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