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Name: Sauce Normande (for fish)
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 500 ml
Cuisine: french
Ingredients: 30 g butter; 30 g flour; 200 g mushrooms; 2 shallots; 30 g butter; 4 sprigs parsley; 100 ml dry white wine; 350 ml fish fumet; 150 ml liquid cream; salt; pepper

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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.

30,1404.8/5

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: 250 ml 500 ml 1 litre 1 litre 500 ml

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preparation	Cooking	Start 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	Make the blond roux Melt 30 g butter in a small pan. Add 30 g flour all at once.	2 min.
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.	6 min.
3	Prepare the flavouring Peel 200 g mushrooms (if necessary) and chop small. Set aside.	7 min.
4	Prepare 2 shallots.	3 min.
5	In a medium-sized pan, melt 30 g butter then add the shallots, salt and pepper. Cook for 1 minute without colouring.	1 min.
6	Add 4 sprigs parsley whole (it is important to include the stalks) and mix well.	1 min.
7	Add 100 ml dry white wine and leave to reduce by 3/4.	7 min.
8	Add 350 ml fish fumet (stock) and bring to the boil.	3 min.
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	Strain the sauce through a fine strainer, collecting the liquid in a saucepan. Discard the contents of the strainer.	3 min.
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.	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
Calories	Proteins	Carbohydrates	Fats
1210	14 gr	47 gr	96 gr
61 %	6 %	4 %	15 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
129	2 gr	5 gr	10 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

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 Mousselines, Salmon rillettes, Fish petals, vegetables julienne, and beurre blanc, 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: Mixed salad with curry mayo, Fillets of sole Dieppoise, Special Parmesan baguettes, Breton leek and mushroom tart, Spaghetti with mushrooms, ... [All]
	Liquid 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 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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