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.
216K 3.6/5 based on 85 reviews
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Last modified on: January 1st 2020

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For 500 ml, you will need:

Change these quantities to make: 250 ml 500 ml 1 litre 1 litre 500 ml
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
16 min.24 min.40 min.
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Step by step recipe

Stage 1 - 2 min.
Sauce Normande (for fish)

Make the blond roux

Melt 30 g butter in a small pan.

Add 30 g flour all at once.

Stage 2 - 6 min.
Sauce Normande (for fish)
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.
Sauce Normande (for fish)

Prepare the flavouring

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

Stage 4 - 3 min.
Sauce Normande (for fish)

Stage 5 - 1 min.
Sauce Normande (for fish)
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.
Sauce Normande (for fish)
Add mushrooms, 4 sprigs parsley whole (it is important to include the stalks) and mix well.

Stage 7 - 7 min.
Sauce Normande (for fish)
Add 100 ml dry white wine and leave to reduce by 3/4.

Stage 8 - 3 min.
Sauce Normande (for fish)
Add 350 ml fish fumet (stock) and bring to the boil.

Stage 9 - 2 min.
Sauce Normande (for fish)

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.
Sauce Normande (for fish)
Strain the sauce through a fine strainer, collecting the liquid in a saucepan. Discard the contents of the strainer.

Stage 11 - 5 min.
Sauce Normande (for fish)
Finish by adding 150 ml liquid cream, bring to the boil and leave on low heat for 5 minutes.

Your sauce normande is ready.
For a more modern touch, you can replace the roux with a little cornflour (corn starch) mixed with cold water.
1 or 2 days in the fridge covered with plastic film.
After Gaston Lenôtre.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,210 Kcal or 5,066 Kj14 gr47 gr96 gr
61 %6 %4 %15 %
Per 100 g
Energetic valueProteins CarbohydratesFats
129 Kcal or 540 Kj2 gr5 gr10 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.

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