This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
257 K 3.6/5 (86 reviews)
40 min.
Easy
14.40 €
500 ml
11 IngredientsLast modified on: January 1st 2020
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
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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 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.
Source: After Gaston Lenôtre.
Nutritional information
How much will it cost?
- For 500 ml : 14.40 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using 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.
106 K 24.3 40 min.
This recipe uses (among others)
Fish fumet
Like these other recipes: Pollack Parmentier, Salmon with sorrel, Salmon "en papillote" with small vegetables, Scallops with sorrel and Noilly Prat, Fish Mousselines, ... See them all 7
Mushrooms
Like these other recipes: Sliced veal with leeks and mushrooms, Fillets of sole Dieppoise, Tagliatelle New Zealand style, Sautéed oyster mushrooms, Summer Salmon Blanquette, ... See them all 63
Liquid cream
Like these other recipes: Creamy spaghetti with cockles and parsley, Filet mignon with mustard and tarragon sauce, Fresh mint ice-cream, Pistachio ice cream, Rice and peas, ... See them all 171
Dry white wine
Like these other recipes: Polenta with spinach and soft-poached egg, Curried prawn risotto, Rillons de Tours, Artichoke hearts forestier , Summer Salmon Blanquette, ... See them all 70
Other recipes you may also like
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a rather firm meat, tough even, but with this method it can be cut with a fork like a confit. This recipe is applicable to big poultry too, it's also a response to questions like "How to cook a turkey?" or... January 27th 2012556 K3.8 5 hours 15 min.
Pistachio shortbread biscuits
These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios. April 19th 2012170 K 54.6 2 hours 60 min.
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture. December 30th 2019141 K1 1 day 35 min.
Fruit paste : Blackcurrant
If you like the taste of blackcurrant, this recipe is for you, the very pronounced taste of blackcurrant and its small acidity, in a delicious treat. November 6th 202239 K 2 hours 40 min.
Pear and strawberry verrine with tiramisu cream
For this recipe, layers of cookie, pear and strawberry in a beautiful verrine, bound with a tiramisu-style cream. September 25th 202422 K 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.