Crispy Skinned Florida Yellowtail Snapper, Red Lentil and Yellow Crab Cassoulet with Sweet and Sour Tangelo Cascabel Syrup
Recipe courtesy Ted Peters, Loews Hotel, Florida
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- Recipe categories: Shellfish, Crab, Fish, Snapper,
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By crackerneck
Santa Monica, CA
on August 13, 2011
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This recipe was a disaster but I barely got past the lentil phase. Apparently red lentils completely disintegrate when cooked. This was my personal experience w/this recipe and also something that was validated with a little research on the internet. I soaked the red lentils, as was instructed, following the recipe to a T - within 30 minutes of the recommended 1 hour cooking time, the lentils were literally mush. I was incredibly disappointed as I had made the effort to go to specialty food store to purchase the glace de viande.
By erin_3955885
Hattiesburg, MS
on January 19, 2009
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Beautifully complex and fairly simple overall. Definitely something to recommend.