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.
151K 50 3.8
Last modified on: January 1st 2020
Keywords for this recipe:SauceNormandyCreamFishFor 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:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 16 min. | 24 min. | 40 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 mushrooms, 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.
Keeping
1 or 2 days in the fridge covered with plastic film.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,210 Kcal or 5,066 Kj | 14 gr | 47 gr | 96 gr |
| 61 % | 6 % | 4 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 129 Kcal or 540 Kj | 2 gr | 5 gr | 10 gr |
| 6 % | 1 % | <1 % | 2 % |
How much will it cost?
Some recipes that use this recipe
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.
53K 24.6 38 min.
Source
After Gaston Lenôtre.
This recipe uses (among others)
 | Fish fumet: You can check-out other recipes which use it, like for example: Salmon rillettes, Pollack Parmentier, Scallops with sorrel and Noilly Prat, Salmon "en papillote" with small vegetables, Fish petals, vegetables julienne, and beurre blanc, ... All |
 | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Glazed mushrooms with plain rice, Stuffed artichokes au gratin, Crunchy courgette and mushroom salad, Nanou's tuna tart, Rabbit with mustard, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pasta with mustard-cream sauce, Icelandic-style fish and vegetable pie, Framboisier, Chocolate cream with a crunch, irish coffee mousse, Chantilly cream, ... All |
 | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Quiche Bretonne, Spring veal sauté , Chicken breasts with tarragon, Mussels marinière, Pan-fried salmon with white cabbage, ... All |
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