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Sauce Normande (for fish)

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.

30,1404.8/5

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Last modified on: April 6th 2016

For 500 ml, you will need:

How long does it take?

PreparationCookingStart to finish
16 min.24 min.40 min.
Preservation: 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?
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Step by step recipe

1 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.
2 min.
2 Sauce Normande (for fish) : Photo of step #2Mix 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.
6 min.
3 Sauce Normande (for fish) : Photo of step #3

Prepare the flavouring

Peel 200 g mushrooms (if necessary) and chop small. Set aside.
7 min.
4 Sauce Normande (for fish) : Photo of step #4Prepare 2 shallots. 3 min.
5 Sauce Normande (for fish) : Photo of step #5In a medium-sized pan, melt 30 g butter then add the shallots, salt and pepper.

Cook for 1 minute without colouring.
1 min.
6 Sauce Normande (for fish) : Photo of step #6Add 4 sprigs parsley whole (it is important to include the stalks) and mix well. 1 min.
7 Sauce Normande (for fish) : Photo of step #7Add 100 ml dry white wine and leave to reduce by 3/4. 7 min.
8 Sauce Normande (for fish) : Photo of step #8Add 350 ml fish fumet (stock) and bring to the boil. 3 min.
9 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.
2 min.
10 Sauce Normande (for fish) : Photo of step #10Strain the sauce through a fine strainer, collecting the liquid in a saucepan. Discard the contents of the strainer. 3 min.
11 Sauce Normande (for fish) : Photo of step #11Finish by adding 150 ml liquid cream, bring to the boil and leave on low heat for 5 minutes.

Your sauce normande is ready.
5 min.

Remarks

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

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
121014 gr47 gr96 gr
61 %6 %4 %15 %
Per 100 g
CaloriesProteins CarbohydratesFats
1292 gr5 gr10 gr
6 %1 %<1 %2 %
% 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 it: 1

Fish Mousselines
Fish Mousselines
Source: After Gaston Lenôtre.
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More recipes?

This recipe use (among others)
Fish fumetFish fumet: You can check-out other recipes which use it, like for example: Fish Mousselines, Salmon rillettes, Fish petals, vegetables julienne, and beurre blanc, Pollack Parmentier, Salmon "en papillote" with small vegetables, ... [All]
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Mixed salad with curry mayo, Fillets of sole Dieppoise, Special Parmesan baguettes, Breton leek and mushroom tart, Spaghetti with mushrooms, ... [All]
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Tatin apples with mascarpone cream, Chocolate sauce, Turban of sole with langoustines, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... [All]
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Filet mignon with mustard and tarragon sauce, Spaghetti with mushrooms, Curried prawn risotto, Pork chops with a duo of brassicas, Scallops with crunchy vegetables and wine sabayon, ... [All]

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