Agrume, masculine noun (un agrume, l’agrume, des agrumes)=citrus fruit or tree (pronounced a-grum (see this post on pronouncing the sound u in French).
Les agrumes – the group of fruits most widely produced throughout the world. Fresh, delicious, varied, full of vitamins. Where would we be without them. Throughout the winter in the northern hemisphere, we eat kilos of clémentines each week, easy to peel and excellent for winter health. The very smell of the oils that escape when I peel one reminds me of Christmas.
My recipe for today is for a beurre d’agrumes, or more exactly a beurre à la clémentine to accompany a fillet of fish cooked en papillotte (in a little parcel). I have chosen dorade which I think equates to snapper in the US, sea bream in the UK.
For 4 people you will need:
- 4 fillets of fish
- 4 cloves of garlic
- a bunch of fresh coriander
- 100gr soft salted butter
- 4 tangerines
- salt, pepper
- Prepare the butter an hour beforehand, so that it has time to become hard again in the fridge: with a zester, remove the peel from the 4 washed tangerines. Remove the pulp from 8 segments without crushing so that there is not too much juice. Chop finely two heaped teaspoons of coriander leaves. Add a good tsp per portion of soft butter but do not mix yet. Grind black pepper over these ingredients and add a little salt. Mix delicately rather than mashing, so that you do not release the juice. Form into four little pats and put in the fridge or freezer to harden.
- Pre heat the oven at 160°C.
- Prepare 4 large squares of aluminium foil or greaseproof paper.
- Place a fillet of fish on each square, with half a dozen coriander stems and leaves and a peeled clove of garlic sliced in three. Top with a small piece of butter. Do not season the fish, the seasoning is all in the butter. Fold securely into a little parcel.
- Cook in the pre heated oven for about 15 minutes depending on the size of your fillet.
- Remove from the papillotte, leaving behind the cooking juices. Garnish with a pat of tangerine butter and serve with new potatoes.
The flavour is very delicate and goes well with most white fish that do not have a strong taste. And with a glass of Chardonnay, of course.