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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.

197K 71 3.7

Last modified on: January 1^st 2020

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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 these quantities to make: 250 ml 500 ml 1 litre 1 litre 500 ml

Change measures: Metric

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How long does it take?

Time required for this recipe:

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

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Step by step recipe

Stage 1 - 2 min.

Make the blond roux

Melt 30 g butter in a small pan.

Add 30 g flour all at once.

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 3 - 7 min.

Prepare the flavouring

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

Stage 4 - 3 min.

Prepare 2 shallots.

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 mushrooms, 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.

Keeping

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

Source

After Gaston Lenôtre.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,210 Kcal or 5,066 Kj	14 gr	47 gr	96 gr
61 %	6 %	4 %	15 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
129 Kcal or 540 Kj	2 gr	5 gr	10 gr
6 %	1 %	<1 %	2 %

% 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).

Possible allergens in this recipe: Milk, Gluten, Sulfites, Fish

How much will it cost?

For 500 ml : 14.38 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

Fish Mousselines

Mousselines are a lighter version of the classic French quenelles, but without breadcrumbs. They are poached first in fumet (fish stock), then served "en gratin" in sauce normande.
70K 24.3 38 min.

See all recipes that use it

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, Scallops with sorrel and Noilly Prat, Salmon rillettes, Pollack Parmentier, Salmon with sorrel, ... All
	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Bolognaise lasagne, Sautéd mushrooms with spring onions and cured ham, How to prepare fresh mushrooms, Chicken and mushroom pie, Sliced veal with leeks and mushrooms, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Sausage with duchess potatoes and a Mont d'Or fondue , Pasta with mustard-cream sauce, Creamy cauliflower with smoked salmon, Langoustine gratin, Chestnut cake, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Pork chops in the oven, Filet mignon with mustard and tarragon sauce, Pea risotto "Mantecare", Cheese tart, Hollandaise sauce, ... All

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