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.
32,1594.6/5
Last modified on: April 6th 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
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 16 min. | 24 min. | 40 min. |
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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When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 2
6 min.
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 5
1 min.
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.
Add 4 sprigs parsley whole (it is important to include the stalks) and mix well.Stage 7
7 min.
Add 100 ml dry white wine and leave to reduce by 3/4.Stage 8
3 min.
Add 350 ml fish fumet (stock) and bring to the boil.Stage 9
2 min.
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.
Strain the sauce through a fine strainer, collecting the liquid in a saucepan. Discard the contents of the strainer.Stage 11
5 min. 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
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How much will it cost?
For 500 ml : 14.38 €
Recipes which use this 1
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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, Salmon "en papillote" with small vegetables, Salmon with sorrel, Salmon rillettes, Fish Mousselines, ... All |
| Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Eggs "en cocotte" with spinach, Vol-au-vent, Rustic chicken and mushroom pie, Chicken pie, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Crusty cockle tart, Vegetable rosette tart, Creamy risotto with diced vegetables and flax seeds, Pan-fried scallops and chanterelles with Noilly Prat sauce, Ham pasta bake, ... All |
| Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Cod loin with saffron, Fillets of sole Dieppoise, Red mullet fillets with a reduced white-wine sauce, Pork chops in the oven, Tartiflette, ... All |
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