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.
48,7834.5/5 for 28 ratings
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Last modified on: April 6th 2016

For 500 ml, you will need:

Change those ingredients for: 250 ml 500 ml 1 litre 1 litre 500 ml

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
16 min.24 min.40 min.
Keeping: 1 or 2 days in the fridge covered with plastic film.
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  • 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


Stage 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.

Stage 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.

Stage 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.

Stage 4 - 3 min.
Sauce Normande (for fish) : Photo of step #4

Stage 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.

Stage 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.

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

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

Stage 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.

Stage 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.

Stage 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.

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).

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Some recipes that use this recipe

Fish Mousselines
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.
28,984 24.6/5 for 14 ratings 38 min.
See all recipes that use it

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)
Fish fumetFish fumet: You can check-out other recipes which use it, like for example: Fish petals, vegetables julienne, and beurre blanc, Salmon with sorrel, Fish Mousselines, Pollack Parmentier, Salmon "en papillote" with small vegetables, ... All
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Kérinou slices, Stuffed Mushrooms, Summer Salmon Blanquette, Fillets of sole Dieppoise, Stuffed artichokes au gratin, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Risotto-style celeriac, Gratin of Endives with Mont d'Or, Involtinis, Eggs en Cocotte à la Française, Creamy Winter Vegetable Soup, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Saltimbocca, Cured Pork Belly With Lentils, Melting Epoisses on toast , Creamy risotto with vegetables , Winegrowers' sausage casserole, ... All

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