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.
225 K 3.6/5 (85 reviews)
40 min.
Easy
250 ml
11 IngredientsLast modified on: January 1st 2020
For 250 ml, you will need:
- 1
15 g butter - 2
15 g flour - 3
100 g mushrooms - 4
1 shallot - 5 15 g butter
- 6
2 sprigs parsley - 7
50 ml dry white wine - 8
175 ml fish fumet - 9
75 ml liquid cream - 10
salt - 11
pepper - Total weight: 470 grams
Change these quantities to make:
Change measures:
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 15 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, 2 sprigs parsley whole (it is important to include the stalks) and mix well.
Stage 7 - 7 min.
Add 50 ml dry white wine and leave to reduce by 3/4.
Stage 8 - 3 min.
Add 175 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 75 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 7 RDI=3 % | 20 RDI=2 % | 50 RDI=7 % | 610 RDI=30 % | 2,530 RDI: 30 % |
| Per 100 g | 1 RDI=1 % | 4 RDI=0 % | 10 RDI=2 % | 130 RDI=6 % | 540 RDI: 6 % |
How much will it cost?
- For 250 ml : 7.20 €
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.
83 K 24.3 40 min.
This recipe uses (among others)
Fish fumet
Like these other recipes: Salmon "en papillote" with small vegetables, Salmon with sorrel, Pollack Parmentier, Fish petals, vegetables julienne, and beurre blanc, Salmon rillettes, ... See them all 7
Mushrooms
Like these other recipes: Polenta with artichokes and mushrooms, Sliced veal with leeks and mushrooms, Baked Mont d'Or with diced mixed vegetables, Mushroom velouté, Glazed mushrooms with plain rice, ... See them all 61
Liquid cream
Like these other recipes: Eggs with green asparagus and Parmesan cheese, Filet mignon with asparagus, Summer Salmon Blanquette, Two-cheese vegetable gratin, Veal with mushrooms and green asparagus, ... See them all 165
Dry white wine
Like these other recipes: Penne with purple artichokes, Fish in white wine, Filet mignon with mustard and tarragon sauce, Blanquette of veal, Cured Pork Belly With Lentils, ... See them all 67
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020519 K 44.2 14 hours 30 min.
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".February 21th 2011216 K 23.9 20 min.
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.July 13th 202251 K 1 hour 8 min.
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.September 29th 20241.22 M 34.1 1 hour 35 min.
Greek salad
This is a classy version of that perfect summer food, Greek salad. The only difficult part is the care and patience needed for dicing the vegetables.July 13th 2010194 K 14.9 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.