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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.

62,8884.2/5 for 31 ratings

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Last modified on: January 1^st 2020

For 1 litre, you will need:

1 60 g butter
2 60 g flour
3 400 g mushrooms
4 4 shallots
5 60 g butter
6 8 sprigs parsley
7 200 ml dry white wine
8 700 ml fish fumet
9 300 ml liquid cream
10 salt
11 pepper
Total weight: 1,880 grams

Change those ingredients for: 250 ml 500 ml 1 litre 1 litre 500 ml

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
16 min.	24 min.	40 min.

Keeping: 1 or 2 days in the fridge covered with plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1 - 2 min.

Sauce Normande (for fish) : Photo of step #1

Make the blond roux

Melt 60 g butter in a small pan.

Add 60 g flour all at once.

Stage 2 - 6 min.

Sauce Normande (for fish) : Photo of step #2

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) : Photo of step #3

Prepare the flavouring

Peel 400 g mushrooms (if necessary) and chop small. Set aside.

Stage 4 - 3 min.

Sauce Normande (for fish) : Photo of step #4

Prepare 4 shallots.

Stage 5 - 1 min.

Sauce Normande (for fish) : Photo of step #5

In a medium-sized pan, melt 60 g butter then add the shallots, salt and pepper.

Cook for 1 minute without colouring.

Stage 6 - 1 min.

Sauce Normande (for fish) : Photo of step #6

Add mushrooms, 8 sprigs parsley whole (it is important to include the stalks) and mix well.

Stage 7 - 7 min.

Sauce Normande (for fish) : Photo of step #7

Add 200 ml dry white wine and leave to reduce by 3/4.

Stage 8 - 3 min.

Sauce Normande (for fish) : Photo of step #8

Add 700 ml fish fumet (stock) and bring to the boil.

Stage 9 - 2 min.

Sauce Normande (for fish) : Photo of step #9

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) : Photo of step #10

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) : Photo of step #11

Finish by adding 300 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,420 Kcal or 10,132 Kj	29 gr	93 gr	191 gr
121 %	11 %	9 %	29 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
129 Kcal or 540 Kj	2 gr	5 gr	10 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).

How much will it cost?

For 1 litre : 28.76 €

Note : These prices are only approximate

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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.
32,533 24.6/5 for 14 ratings 38 min.

See all recipes that use it

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Fish fumet: You can check-out other recipes which use it, like for example: Fish Mousselines, Salmon "en papillote" with small vegetables, Salmon rillettes, Salmon with sorrel, Fish petals, vegetables julienne, and beurre blanc, ... All
	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Corn salad with croutons, Mushroom Pancakes au Gratin, Quick flaky pizza, Pasta with mushrooms, Tomato omelette, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy risotto with vegetables , Creamy spinach and potato gratin, Pistachio ice cream, Cauliflower curry, Crème de foie gras, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Summer Salmon Blanquette, Cod loin with saffron, Chicken breasts with tarragon, Winegrowers' sausage casserole, Hollandaise sauce, ... All

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