Angersäga with bulgur and veloute sauce – recipe sauces recipe

Posted on Sep 15th, 2024

by Joseph Bicknell

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Other Recipes

angersaga with bulgur and veloute sauce recipe sauces recipe

Last Updated on October 6, 2024

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Preparation time: 5 min

Baking time: 35 min

Total time: 40 min

The most popular fish on Estonians’ menus are herring and sprat, with salmon and trout on special days. But once you’ve had a taste of anglerfish, you can’t look away from the exotic minnow.

Just in case, I’ll mention right away that anglerfish is not a catfish that swims around in our waters. Although the two are quite similar in appearance, the anglerfish is the kind of creature that needs much warmer water to live. Fortunately, thanks to special pools, it is also bred in Estonia. These fresh, home-grown angersäga reach our supermarkets thanks to the family firm M.V.Wool.

M.V.Wool’s pickled angersäga has already won the title of Estonia’s best food. So this time we thought we’d try it steamed instead. Steaming is the best way to preserve the pure flavour and beneficial nutritional value of the fish. So – we set out to Mati’s Fishmonger and picked out the devilish, slippery fish with whiskers. Angersäga is like a real gourmet fish: it has no annoying fine lines and no muddy taste. Unbelievably fabulous and a great moustache, this anglerfish! Try one and you won’t regret it.

Contents hide

1 Smoked eel with herb bulgur and veloute sauce

1.1 Ingredients

1.2 Veloute sauce Veloute sauce

1.3 Veloute sauce

1.4 Preparation instructions

1.5 Bulgur

1.6 Melt the sauce

Smoked eel with herb bulgur and veloute sauce

Ingredients

angler anglaise 1.5-2 kg

salt

pepper

marsh herb mix

6-8 dl water

3-4 dl bulgur

Veloute sauce
Veloute sauce

6 tbsp flour

6 tablespoons butter

10 dl fish, chicken or vegetable stock

Preparation instructions

Salt and pepper the fish.

Pour 6-8 dl of water into a large pot and place the fish in a colander over the boiling water.

Simmer the angers for about 30-45 minutes (depending on the size of the fish). When a fork passes through the skin of the fish easily, the angersäga is ready.

Bulgur

Add 1 part bulgur and 2 parts water to the pot.

Add a pinch of dried marshmallow herb mix to the bulgur.

Bring the water to the boil and leave the bulgur to simmer over a low heat.

Stir the bulgur with a fork in between to see if the water has evaporated.

Melt the sauce

Melt the butter over low heat so that the milk does not separate from the fat in the butter.

Stir in the butter and flour and allow the flour to swell, stirring gently.

Add the broth to the sauce in a low stream, stirring the sauce all the time.

Add a little pepper and salt.

Stir the sauce until it is light yellow and creamy.

See also the video on how to make the dish:

https://retseptisahtel.ee/wp-content/uploads/2016/11/6.-AURUTATUD-ANGERSAGA-URDI-BULGURI-JA-VELOUTE-KASTMEGA.mp4

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.