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

Name: 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; 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