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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