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Sauce Normande (for fish)

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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.

61,9464.2/5 for 31 ratings

Grade this recipe:

54321

Last modified on: January 1^st 2020

For 500 ml, you will need:

• 1 1.1 oz butter
• 2 1.6 oz flour
• 3 1 lb + 1.6 oz mushrooms
• 4 2 shallots
• 5 1.1 oz butter
• 6 4 sprigs parsley
• 7 3.5 oz dry white wine
• 8 12.3 oz fish fumet
• 9 5.3 oz liquid cream
• 10 salt
• 11 pepper

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?

Work this out...

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Step by step recipe

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Stage 1 - 2 min.

Make the blond roux

Melt 1.1 oz butter in a small pan.

Add 1.6 oz flour all at once.

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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.

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Stage 3 - 7 min.

Prepare the flavouring

Peel 1 lb + 1.6 oz mushrooms (if necessary) and chop small. Set aside.

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Stage 4 - 3 min.

Prepare 2 shallots.

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Stage 5 - 1 min.

In a medium-sized pan, melt 1.1 oz butter then add the shallots, salt and pepper.

Cook for 1 minute without colouring.

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Stage 6 - 1 min.

Add mushrooms, 4 sprigs parsley whole (it is important to include the stalks) and mix well.

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Stage 7 - 7 min.

Add 3.5 oz dry white wine and leave to reduce by 3/4.

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Stage 8 - 3 min.

Add 12.3 oz fish fumet (stock) and bring to the boil.

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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.

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Stage 10 - 3 min.

Strain the sauce through a fine strainer, collecting the liquid in a saucepan. Discard the contents of the strainer.

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Stage 11 - 5 min.

Finish by adding 5.3 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,210 Kcal or 5,066 Kj	14 gr	47 gr	96 gr
61 %	6 %	4 %	15 %

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 500 ml : 14.38 €

Note : These prices are only approximate

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Some recipes that use this recipe

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 with sorrel, Salmon "en papillote" with small vegetables, Salmon rillettes, Pollack Parmentier, ... All
	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Mushroom buckwheat pancakes, Rabbit civet "à la normande", Chicken pie, Chicken and mushroom brik rolls, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Summer Salmon Blanquette, Spring veal sauté , Chocolate mug cake, Cauliflower curry, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mushrooms, Potatoes with prawns, Langoustine gratin, Hot box cheese , Beurre blanc sauce, ... All

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