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

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 teaspoon thyme, chopped

1 (6-ounce) yellowtail snapper

2 cups unrefined sugar

1 tablespoon Tangelo orange zest

2 tablespoons olive oil

3 ounces yellow crab

2 cups cider vinegar

1 sachet, thyme, bay leaf, black peppercorns

2 cardamom pods, whole

1 1/2 cups Tangelo orange juice

1 leek, diced

2 tablespoons molasses

6 cascabel chiles, toasted and seeded

2 shallots, peeled and shaved

2 cups red lentils, soaked

2 celery stalks, diced

1 tablespoon grapeseed oil

2 tablespoons glace de viande, concentrated veal stock

1 carrot, peeled and diced

1 onion, diced

2 tablespoons butter

5 cups chicken stock

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