Crispy Skinned Florida Yellowtail Snapper Red Lentil and Yellow Crab Cassoulet with Sweet and Sour Tangelo Cascabel Syrup

Ingredients

• 1 onion, diced
• 1 carrot, peeled and diced
• 2 celery stalks, diced
• 1 leek, diced
• 2 tablespoons olive oil
• 1 sachet, thyme, bay leaf, black peppercorns
• 2 cups red lentils, soaked
• 5 cups chicken stock
• 2 tablespoons glace de viande, concentrated veal stock
• 3 ounces yellow crab
• 1 teaspoon thyme, chopped
• 1 1/2 cups Tangelo orange juice
• 1 tablespoon Tangelo orange zest
• 2 cups cider vinegar
• 2 cups unrefined sugar
• 2 tablespoons molasses
• 1 sachet, thyme, bay leaf, black peppercorns
• 2 cardamom pods, whole
• 6 cascabel chiles, toasted and seeded
• 1 tablespoon grapeseed oil
• One 6-ounce yellowtail snapper
• 2 tablespoons butter
• 2 shallots, peeled and shaved

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