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.
Here is the version to accompany fish or shellfish.
40,8994.5/5 for 28 ratings
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?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge covered with plastic film.
| 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?
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.
You have now made a blond roux, like for a bechamel sauce.
Stage 3 - 7 min.
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.
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.
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
How much will it cost?
- For 500 ml : 14.38 €
Recipes that use this recipe: 1
 |
Source
After Gaston Lenôtre.More recipes?
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, Pollack Parmentier, Salmon "en papillote" with small vegetables, Fish Mousselines, Salmon with sorrel, ... All |
| Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Corn salad with croutons, Stuffed mushrooms au gratin, Escalope of veal in a cream sauce, Breton leek and mushroom tart, Special Parmesan baguettes, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pork medallions with "full" turnips, Summer Salmon Blanquette, Pistachio ice cream, Frozen Nougat, Fish petals, vegetables julienne, and beurre blanc, ... All |
| Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Jura bread, Hollandaise sauce, Tomato meat balls, Salmon with sorrel, Express sauerkraut, ... All |
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