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

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