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.
208K 84 3.7
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Last modified on: January 1st 2020

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For 1 litre, you will need:

Change these quantities to make: 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.
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Step by step recipe


Stage 1 - 2 min.
Sauce Normande (for fish)

Make the blond roux

Melt 2.2 oz butter in a small pan.

Add 3.3 oz flour all at once.

Stage 2 - 6 min.
Sauce Normande (for fish)
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)

Prepare the flavouring

Peel 2 lb + 3.2 oz mushrooms (if necessary) and chop small. Set aside.

Stage 4 - 3 min.
Sauce Normande (for fish)

Stage 5 - 1 min.
Sauce Normande (for fish)
In a medium-sized pan, melt 2.2 oz butter then add the shallots, salt and pepper.

Cook for 1 minute without colouring.

Stage 6 - 1 min.
Sauce Normande (for fish)
Add mushrooms, 8 sprigs parsley whole (it is important to include the stalks) and mix well.

Stage 7 - 7 min.
Sauce Normande (for fish)
Add 7.0 oz dry white wine and leave to reduce by 3/4.

Stage 8 - 3 min.
Sauce Normande (for fish)
Add 1 lb + 8.6 oz fish fumet (stock) and bring to the boil.

Stage 9 - 2 min.
Sauce Normande (for fish)

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)
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)
Finish by adding 10.6 oz 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
Whole recipe
Energetic valueProteins CarbohydratesFats
2,420 Kcal or 10,132 Kj29 gr93 gr191 gr
121 %11 %9 %29 %
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).
Possible allergens in this recipe: Milk, Gluten, Sulfites, Fish
How much will it cost?
  • For 1 litre : 28.76 €

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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 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.
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See all recipes that use it
This recipe uses (among others)
Fish fumetFish fumet: You can check-out other recipes which use it, like for example: Salmon rillettes, Salmon with sorrel, Salmon "en papillote" with small vegetables, Pollack Parmentier, Fish Mousselines, ... All
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Chicken and mushroom pie, Special Parmesan baguettes, Penne with Mushrooms, Bolognaise lasagne, Sautéed oyster mushrooms, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Smoky sausage and mash, Grapefruit cake, Ham pasta bake, Salmon with sorrel, Sautéed pork with mushrooms in a cream sauce., ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Rosemary steamed fish, Cajun pulled pork, Fish "à la Bordelaise", Rabbit with mustard, Scallops with cabbage julienne, ... All
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