Disney's Flying Fish Recipes

Treat yourself to the good times and great cuisine of this innovative eatery where American cooking is redefined to emphasize seasonal specialties and a fresh, healthy approach to seafood. See the culinary creativity on display as dishes are prepared in the "on stage" kitchen area. Signature items are potato-wrapped snapper, "Peeky Toe" crab cakes, and sizzling oak-grilled steaks. "Fly" on in

Ancho Chili Remoulade
INGREDIENTS

2 teaspoons chili powder, preferably ancho
2 teaspoons water
1 1/2 cups mayonnaise
1/4 cup finely chopped red onion
1/4 cup finely chopped dill pickles
2 Tablespoons drained capers, chopped
2 Tablespoons finely chopped flat leaf parsley
2 Tablespoons finely chopped fresh tarragon
2 Tablespoons snipped fresh chives
2 Tablespoons fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper, or to taste

METHOD

1. In a small bowl, combine the chili powder with the water and let stand for 10 minutes.

2. In a mixing bowl, combine the chili mixture with the remaining ingredients.

3. Use immediately, or store, covered and chilled.

SERVING TIP: Great served with Peeky Toe Crab Cakes!

Banana Napoleons
Ingredients

3 egg yolks
2 1/2 cups whipping cream, divided
1 1/3 cups sugar, divided
1 vanilla bean
3/4 cup butter or margarine, divided
5 frozen phyllo pastry sheets, thawed
1/2 cup powdered sugar
2 bananas, cut into 1/4 inch-thick slices
Garnishes: sweetened whipped cream, grated chocolate

Method

WHISK together egg yolks and 1/4 cup whipping cream; set aside.

COMBINE 1 1/4 cups whipping cream and 1/3 cup sugar in a heavy saucepan. Cut vanilla bean in half lengthwise; scrape seeds into saucepan, and add vanilla bean halves.

BRING vanilla mixture to a boil over medium-high heat. Remove from heat;
discard vanilla bean.

WHISK about one-fourth of hot mixture gradually into yolk mixture; add to remaining hot mixture, whisking constantly. Skim air bubbles from top of mixture. Pour mixture into an 8-inch square pan. Place into a 13x9 inch pan. Add hot water to large pan to a depth of 1 inch.

BAKE at 300 degrees for 35 minutes. Remove pan from water, and cool. Cover and chill at least 2 hours.

MELT 1/2 cup butter or margarine. Stack phyllo, brushing each sheet with butter and sprinkling with powdered sugar. Cut phyllo stack into 16 (3-inch) squares.

PLACE squares on a parchment paper lined baking sheet. Cover with a sheet of parchment paper and a baking sheet.

BAKE at 375 degrees for 20 minutes or until golden. Remove from oven, and cool to room temperature.

COOK remaining 1 cup sugar and remaining 1/4 cup of butter or margarine in a small heavy saucepan over medium heat, stirring until butter melts. Slowly add remaining 1 cup whipping cream, and cook, stirring constantly, 8-10 minutes or until caramel color. Set aside.

CUT chilled custard into 6 squares. Place one square on each of 6 dessert plates. Top each square of custard with 1 phyllo square. Drizzle a small amount of caramel sauce around custard.

STIR together banana and remaining caramel sauce. Spoon evenly over phyllo squares. Top each with a second phyllo square, and garnish, if desired. Reserve remaining phyllo squares for other uses.

Peeky Toe Crab Cakes
INGREDIENTS

6 cups soft fresh bread crumbs
1 pound lump crab meat, picked over
1/2 cup finely chopped red onion
1/2 cup each finely chopped red and green bell pepper
1/2 cup finely chopped scallions
1/2 cup mayonnaise
1 poblano chile, trimmed, seeded, and minced
4 large egg yolks
2 Tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 3/4 teaspoons salt, or to taste
1 1/4 teaspoons freshly ground pepper, or to taste
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
5 large eggs
1/2 cup vegetable oil for frying

Chile Remoulade (recipe HERE)

METHOD

1. In a large bowl, stir together 2 cups of the bread crumbs, the crab, red onioins, bell peppers, scallions, mayo, poblano chili, egg yolks, lemon juice, parsley, 3/4 tsp. salt, 1/4 tsp. black pepper, and cayenne.

2. Form 28 crabcakes, using about 2 TB crab mixture for each, shaping to about 1 1/2 inches in diameter.

3. On a plate, stir together the flour and the remaining 1 tsp. salt and pepper. In a shallow bowl, with a fork, lightly beat the eggs. Place the remaining bread crumbs on a plate.

4. Dip each crabcake into the flour, shaking off the excess, then into the egg, shaking off the excess, and finally into the breadcrumbs, shaking off the excess. Place the crab cakes on a baking rack.

5. In a 12-inch skillet, heat 1/4 cup of the oil over medium-high heat until hot but not smoking. Add the crab cakes, in batches, and cook for 3-4 minutes on each side, or until browned and crisp. As the crab cakes are cooked, remove them with a slotted spoon and drain on paper towels; keep warm. Repeat to cook the remaining crab cakes, adding more oil as necessary. Serve with Chili Remoulade.

Potato Wrapped Snapper
with Creamy Leeks

Yield: 4 servings

Ingredients:

4 (6-ounce) skinless red snapper fillets

2 large russet potatoes

1/4 cup potato starch (potato flour) (available in gourmet or Asian grocery stores)

2 bunches leeks, whites only, sliced

1/2 bunch of fresh thyme

2 tablespoons butter

1/2 cup heavy cream

Salt and pepper to taste

1 cup canola oil

4 ounces red-wine reduction (method below)

Method:

1. Season fish with salt, pepper. Cut potatoes into rectangles. Thinly slice potatoes. Soak in cold water; drain. Lay out 4 (12-inch-by-12-inch) pieces of plastic wrap. Place 4 pieces of potatoes across and 2 pieces up and down on sheets. Sprinkle with starch. Put fish in center. Bring plastic over fish to wrap potato around it.

2. In oven-safe, nonstick pan, heat oil to 300º F. Unwrap fish. Place in pan. When golden, turn. Put pan in 350º F oven. Cook 10 minutes. Drain. Season with salt, pepper. In pan, melt butter with thyme. Add leeks. Cook until soft. Season with salt, pepper. Add cream. Place fish on leeks. Finish with red-wine reduction.

Red Wine Reduction Method:

1. Heating oven to 500º F.

2. In pot over low heat, cook 2 diced onions, 1 sliced carrot, 1 head of garlic (halved), 1/2 of a leek in 1 1/2 ounces olive oil. Season with salt.

3. In oven-proof pan, heat 1 ounce of chicken bones in 1 ounce of olive oil. When bones discolor, place pan in oven. Roast until golden. Drain fat. Add 1 bottle of cabernet to vegetables. Cook until reduced in volume by half.

4. Add 1 gallon chicken stock, 1/2 gallon veal stock, roasted bones to vegetables. Bring to simmer. Reduce in volume, skimming often. Simmer 1 hour, 20 minutes.

5. Pour through fine mesh. Return liquid to heat. Cook until reduced to desired consistency. Season with salt, pepper and additional wine to taste. Pass through strainer again.