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

Name: Crispy Skinned Florida Yellowtail Snapper, Red Lentil and Yellow Crab Cassoulet with Sweet and Sour Tangelo Cascabel Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 (6-ounce) yellowtail snapper; 2 tablespoons butter; 2 shallots, peeled and shaved

Servings: persons

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

1
Preheat the oven to 350 degrees F.
2
In a small pan saute the onions, carrots, celery, and leeks in olive oil until tender.
3
Add the sachet and red lentils to the Sauteed vegetables and stir together.
4
Add the chicken stock, glace de viande, crabmeat, and thyme into the pan, and stir until well mixed.
5
Transfer all ingredients into an ovenproof dish and place in the oven for approximately 1 hour or until lentils are tender.
6
To make the glaze, combine all of the ingredients in a small pot.
7
Slowly reduce the liquid and aromatics until it becomes a syrup and set aside.
8
In a small saute pan over medium heat, coat the bottom with the grapeseed oil.
9
Place the snapper skin side down and sear for approximately 2 minutes.
10
Turn fish and place butter and shallots on the skin side.
11
Finish fish under a salamander or broiler basting it with butter.
12
To serve, place some of the red lentil cassoulet in the center of each plate.
13
Place the snapper in the center and drizzle the glaze around the fish and lentils.

1223

kcal

Calories

Fat

141

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 onion, diced, 1 carrot, peeled and diced, 2 celery stalks, diced, 1 leek, diced, and more.

Yes, Crispy Skinned Florida Yellowtail Snapper, Red Lentil and Yellow Crab Cassoulet with Sweet and Sour Tangelo Cascabel Syrup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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