This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
260 K 3.6/5 (86 reviews)
40 min.
Easy
14.40 €
500 ml
11 IngredientsLast modified on: January 1st 2020
For 500 ml, you will need:
- 1
30 g butter - 2
30 g flour - 3
200 g mushrooms - 4
2 shallots - 5 30 g butter
- 6
4 sprigs parsley - 7
100 ml dry white wine - 8
350 ml fish fumet - 9
150 ml liquid cream - 10
salt - 11
pepper - Total weight: 940 grams
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 30 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, 4 sprigs parsley whole (it is important to include the stalks) and mix well.
Stage 7 - ⌛ 7 min.
Add 100 ml dry white wine and leave to reduce by 3/4.
Stage 8 - ⌛ 3 min.
Add 350 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 150 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
How much will it cost?
- For 500 ml : 14.40 €
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.
107 K 24.3 40 min.
This recipe uses (among others)
Fish fumet
Like these other recipes: Salmon with sorrel, Pollack Parmentier, Salmon "en papillote" with small vegetables, Salmon rillettes, Fish petals, vegetables julienne, and beurre blanc, ... See them all 7
Mushrooms
Like these other recipes: Gratin of chicken with rice and sautéed mushrooms, Crunchy courgette and mushroom salad, Tagliatelle New Zealand style, Lumberjack turnovers, Pork and mushroom duo, ... See them all 63
Liquid cream
Like these other recipes: Eton mess, Eggs en Cocotte à la Française, Lemon and lime cakes, Late Winter Soup with Fresh Spinach, Tarte Normande, ... See them all 172
Dry white wine
Like these other recipes: Cured Pork Belly With Lentils, Penne with purple artichokes, Rosemary steamed fish, Seb's Italian-style aperitif slices, Scallops with crunchy vegetables and wine sabayon, ... See them all 70
Other recipes you may also like
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011327 K3.8 25 min.
Creamy plum and pear clafoutis
Here is a clafoutis that is quick to make, with a delicate blend of plums and pears. This recipe can be varied easily to use any good fruit in season. November 3rd 201869 K3 55 min.
Roast in the bag pork with fondant vegetables.
Roasting "in the bag" is a simple but long method. The meat is sealed in a bag and cooked slowly at moderate temperature, keeping it very tender and with an amazing flavour. Meat cooked like this produces delicious juicies without adding anything else. These can be used to cook vegetables to a melting texture as a perfect accompaniment for the meat. This recipe might look complicated, but it is really very simple, just a bit long, and the flavour and texture are out of this world. April 12th 2020140 K4 5 hours 45 min.
Clementine Creamy
A clementine cremeux is a little different from cremeux based on pulpy fruits (such as blackcurrant or raspberry), this time more juice is used and the zest. January 18th 202344 K2 2 hours 40 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025316 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
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.