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Ingredients

Red Lentil Cassoulet:

• 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

Sweet and Sour Tangelo Cascabel syrup:

• 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

Fish:

• 1 tablespoon grapeseed oil
• 1 (6-ounce) yellowtail snapper
• 2 tablespoons butter
• 2 shallots, peeled and shaved

Description

Food Network Invites You To Try This Crispy Skinned Florida Yellowtail Snapper, Red Lentil And Yellow Crab Cassoulet With Sweet And Sour Tangelo Cascabel Syrup Recipe.

Food Network