Angersäga with bulgur and veloute sauce – recipe sauces recipe
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.
Smoked eel with herb bulgur and veloute sauce
Ingredients
Veloute sauce
Veloute sauce
Preparation instructions
Bulgur
Melt the sauce
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