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

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.

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.

Mango Poppy Vinaigrette

Yield: 6 servings
1 Mango, peeled and seeded
4 Tbl. fresh Orange Juice
4 teaspoon Lemon Juice
1 teaspoon Champagne Vinegar
1/2 teaspoon Salt
1/4 teaspoon Poppy Seeds
5 Tablespoons Olive oil
1 Tablespoon Hazelnut Oil
1 tb Parsley, finely chopped

Put the mango, orange juice, lemon juice and vinegar in a blender with the
salt, and poppy seeds. Puree well until the mango is completely liquid, about 3
to 4 minutes. Slowly add the oils, then the herbs. Taste, and adjust any of
the ingredients if necessary. Strain finished dressing through a fine screen
strainer. The dressing should be fresh and sparkly.