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Sauce Normande (for fish)

Name: Sauce Normande (for fish)
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 500 ml
Cuisine: French
Ingredients: 30 g butter; 30 g flour; 200 g mushrooms; 2 shallots; 30 g butter; 4 sprigs parsley; 100 ml dry white wine; 350 ml fish fumet; 150 ml liquid cream; salt; pepper

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.

265 K 3.6/5 (86 reviews)

40 min.

Easy

14.40 €

500 ml

11 Ingredients

Last modified on: January 1^st 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.

When should you start or finish this recipe?

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 1 - ⌛ 2 min.

Make the blond roux

Melt 30 g butter in a small pan.

Add 30 g flour all at once.

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.

Stage 3 - ⌛ 7 min.

Prepare the flavouring

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

Stage 4 - ⌛ 3 min.

Prepare 2 shallots.

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.

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.

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	10 RDI=6 %	50 RDI=4 %	100 RDI=20 %	1,210 RDI=60 %	5,070 RDI: 60 %
Per 100 g	1 RDI=1 %	4 RDI=0 %	10 RDI=2 %	130 RDI=6 %	540 RDI: 6 %

Possible allergens in this recipe: milk, Gluten, Sulfites, Fish

How much will it cost?

For 500 ml : 14.40 €

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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.

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.
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