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Name: Sauce Normande (for fish)
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 500 ml
Cuisine: french
Ingredients: 30 g butter; 30 g flour; 200 g mushrooms; 2 shallots; 30 g butter; 4 sprigs parsley; 100 ml dry white wine; 350 ml fish fumet; 150 ml liquid cream; salt; pepper

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Sauce Normande (for fish)

Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood.

Here is the version to accompany fish or shellfish.

36,6204.5/5

Last modified on: April 6^th 2016

For 500 ml, you will need:

1 30 g butter
2 30 g flour
3 200 g mushrooms
4 2 shallots
5 30 g butter
6 4 sprigs parsley
7 100 ml dry white wine
8 350 ml fish fumet
9 150 ml liquid cream
10 salt
11 pepper
Total weight: 940 grams

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Measures:

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Fulfillment

Preparation	Cooking	Start to finish
16 min.	24 min.	40 min.

Preservation:

1 or 2 days in the fridge covered with plastic film.

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Step by step recipe

Stage 1 - 2 min.

Sauce Normande (for fish) : Photo of step #1

Make the blond roux

Melt 30 g butter in a small pan.

Add 30 g flour all at once.

Stage 2 - 6 min.

Sauce Normande (for fish) : Photo of step #2

Mix thoroughly using a wooden spatula, then stir constantly on low heat until the mixture takes on a light "blond" colour. Take off the heat immediately and leave to cool.

You have now made a blond roux, like for a bechamel sauce.

Stage 3 - 7 min.

Sauce Normande (for fish) : Photo of step #3

Prepare the flavouring

Peel 200 g mushrooms (if necessary) and chop small. Set aside.

Stage 4 - 3 min.

Sauce Normande (for fish) : Photo of step #4

Prepare 2 shallots.

Stage 5 - 1 min.

Sauce Normande (for fish) : Photo of step #5

In a medium-sized pan, melt 30 g butter then add the shallots, salt and pepper.

Cook for 1 minute without colouring.

Stage 6 - 1 min.

Sauce Normande (for fish) : Photo of step #6

Add 4 sprigs parsley whole (it is important to include the stalks) and mix well.

Stage 7 - 7 min.

Sauce Normande (for fish) : Photo of step #7

Add 100 ml dry white wine and leave to reduce by 3/4.

Stage 8 - 3 min.

Sauce Normande (for fish) : Photo of step #8

Add 350 ml fish fumet (stock) and bring to the boil.

Stage 9 - 2 min.

Sauce Normande (for fish) : Photo of step #9

Finish the sauce

Add the blond roux all at once and beat in with a whisk. The mixture will thicken immediately.

Stage 10 - 3 min.

Sauce Normande (for fish) : Photo of step #10

Strain the sauce through a fine strainer, collecting the liquid in a saucepan. Discard the contents of the strainer.

Stage 11 - 5 min.

Sauce Normande (for fish) : Photo of step #11

Finish by adding 150 ml liquid cream, bring to the boil and leave on low heat for 5 minutes.

Your sauce normande is ready.

Remarks

For a more modern touch, you can replace the roux with a little cornflour (corn starch) mixed with cold water.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 500 ml : 14.38 €

Note : These prices are only approximate

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Recipes which use this 1

Source

After Gaston Lenôtre.

More recipes?

This recipe use (among others)

	Fish fumet: You can check-out other recipes which use it, like for example: Fish petals, vegetables julienne, and beurre blanc, Pollack Parmentier, Salmon "en papillote" with small vegetables, Salmon rillettes, Fish Mousselines, ... All
	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Chicken pie, Crispy potato and mushroom brik rolls, Vol-au-vent, Lumberjack turnovers, Sliced chicken with mushrooms and broccoli, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Firied fillet of sea bream with polenta, Pain perdu, Pork medallions with "full" turnips, Pan-fried scallops and chanterelles with Noilly Prat sauce, Filet mignon with mustard and tarragon sauce, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Pan-fried salmon with white cabbage, Blanquette of veal, Mackerel Fillets in White Wine, Creamy risotto with vegetables , Mushrooms on toast, French style, ... All

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