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.
263 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.
109 K 24.3 40 min.
This recipe uses (among others)
Fish fumet
Like these other recipes: Pollack Parmentier, Fish Mousselines, Fish petals, vegetables julienne, and beurre blanc, Salmon rillettes, Scallops with sorrel and Noilly Prat, ... See them all 7
Mushrooms
Like these other recipes: Nanou's tuna tart, Rabbit civet, Mushroom bourguignon, Mixed salad, Sliced veal with leeks and mushrooms, ... See them all 63
Liquid cream
Like these other recipes: Quiche filling mixture, Clementine Tiramisu, Langoustine gratin, Tarte Normande, Pork escalope with mushrooms and sage cream, ... See them all 174
Dry white wine
Like these other recipes: Jura bread, Spaghetti with smoked salmon, How to prepare cockles, Scallops with crunchy vegetables and wine sabayon, Crispy spinach rolls, ... See them all 70
Other recipes you may also like
New York style pasta
Pasta served like in NYC: tagliatelle or spaghetti with lightly fried ham, peas and a nutmeg-flavoured cream sauce. July 1st 2013112 K4.3 50 min.
Olive twists
These savoury puff-pastry twists (rather like smoked salmon sacristains) make an ideal aperitif snack. The pastry is simply spread with tapenade. September 7th 201883 K3.6 1 hour 40 min.
Tartiflette
A personal version of a classic recipe from Savoy. September 16th 2019633 K 14.6 1 hour 30 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page. December 30th 2019935 K 34.3 7 hours
Thaï rice with small vegetables
Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example. February 21th 2011299 K4.7 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
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.