1,441 easy and fully explained recipes, with +66K photos and 78 videos

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.

220K 3.6/5 based on 85 reviews

Last modified on: January 1^st 2020

Keywords for this recipe:

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 g dry white wine
8 700 g fish fumet
9 300 g liquid cream
10 salt
11 pepper
Total weight: 1,880 grams

Change these quantities to make: 250 ml 500 ml 1 litre 1 litre 500 ml

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 2 min.

Make the blond roux

Melt 60 g butter in a small pan.

Add 60 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 400 g mushrooms (if necessary) and chop small. Set aside.

Stage 4 - 3 min.

Prepare 4 shallots.

Stage 5 - 1 min.

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.

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

Stage 7 - 7 min.

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

Stage 8 - 3 min.

Add 700 g 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 300 g 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 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).

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

How much will it cost?

For 1 litre : 28.76 €

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.
80K 24.3 38 min.

See all recipes that use it

This recipe uses (among others)

	Fish fumet: You can check-out other recipes which use it, like for example: Salmon "en papillote" with small vegetables, Scallops with sorrel and Noilly Prat, Fish petals, vegetables julienne, and beurre blanc, Salmon with sorrel, Pollack Parmentier, ... All
	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Mushroom and artichoke omelette, Shiitake eggs, Spaghetti with mushrooms, Sautéd mushrooms with spring onions and cured ham, Breton leek and mushroom tart, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Raw beetroot mousse with walnuts, Duet of creamed cauliflower and cabbage , Sliced veal with leeks and mushrooms, Shallot confit tart, Curried mussels with cabbage, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Quiche Bretonne, Fish "à la Bordelaise", Cured Pork Belly With Lentils, Filet mignon with mustard and tarragon sauce, Spaghetti with mussels and basil, ... All

Other recipes you may also like

Potato and broccoli gratin

A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese.
September 21^th 2011223K3.8 2 hours 1 min.

Pan con tomate

"Pan con tomate" (tomato toast) is a staple of Spanish cuisine, where it is often served as an aperitif snack. It is really simple to make and delicious: the bread is rubbed with half a tomato to soak it with the juice. After that, all it needs is seasoning and a drizzle of olive oil. This is a...
June 13^th 201840K4.8 7 min.

Note: We'll never share your e-mail address with anyone else.