Sauce Normande (for fish)

Step by step recipe:

  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.
  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.
  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.
  4. 3 min.Sauce Normande (for fish) : Photo of step #4
  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.
  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.
  7. 7 min.Sauce Normande (for fish) : Photo of step #7
    Add 100 ml dry white wine and leave to reduce by 3/4.
  8. 3 min.Sauce Normande (for fish) : Photo of step #8
    Add 350 ml fish fumet (stock) and bring to the boil.
  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.
  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.
  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.

Recipes which use it: 1

Fish Mousselines
Fish Mousselines

Source:

After Gaston Lenôtre.

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