Cooking-ez.com

1,017 easy and fully explained recipes, with 12,356 photos and 77 videos

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.

38,6554.5/5 for 28 ratings

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

Change for:

Measures:

How long does it take?

Time required

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

Keeping:

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

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

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 or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 500 ml : 17.62 €

Note : These prices are only approximate

Change currency:

Recipes which use this 1

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Fish fumet: You can check-out other recipes which use it, like for example: Fish petals, vegetables julienne, and beurre blanc, Fish Mousselines, Salmon with sorrel, Pollack Parmentier, Salmon "en papillote" with small vegetables, ... All
	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mushrooms, Mixed salad, Bolognaise lasagne, Eggs "en cocotte" with spinach, Celeriac and mushroom gratin, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Breton leek and mushroom tart, Crème de foie gras, Maroilles cheese quiche, Framboisier, Lemon and lime cakes, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: How to prepare cockles, Summer Salmon Blanquette, Artichoke hearts forestier , Rillons de Tours, Fish in white wine, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.