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

Recipe courtesy of Ted Peters

Show: Follow That Food

Episode: Follow That Orange

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
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 servings
Cuisine: american
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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Level: Intermediate
Total: 2 hr 15 min

Prep: 45 min
Cook: 1 hr 30 min

Yield: 4 servings

Level: Intermediate
Total: 2 hr 15 min

Prep: 45 min
Cook: 1 hr 30 min

Yield: 4 servings

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

One 6-ounce yellowtail snapper

2 tablespoons butter

2 shallots, peeled and shaved

Directions

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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Ted Peters, Loews Hotel, Florida