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.
265 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.
110 K 24.3 40 min.
This recipe uses (among others)
Fish fumet
Like these other recipes: Salmon rillettes, Salmon "en papillote" with small vegetables, Fish Mousselines, Fish petals, vegetables julienne, and beurre blanc, Salmon with sorrel, ... See them all 7
Mushrooms
Like these other recipes: Mushroom velouté, Vol-au-vent, Penne with Mushrooms, Breton leek and mushroom tart, Spinach and Mushrooms with Pesto, ... See them all 63
Liquid cream
Like these other recipes: Asparagus "en petit pois", Crème de foie gras, Chilli langoustines, Fresh mint ice-cream, Gratin of leeks with Morbier cheese, ... See them all 174
Dry white wine
Like these other recipes: Tomato meat balls, Spaghetti with smoked salmon, Rabbit terrine, Penne with purple artichokes, Hot box cheese , ... See them all 70
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017785 K 313.8 40 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way. December 23th 2017582 K5 2 days 16 hours 30 min.
Warm lentil salad
Lentils boiled until just tender, then mixed with fried smoked bacon, onion, chives and dressed with a good vinaigrette. September 5th 2010197 K4.6 55 min.
Mirlitons
Mirlitons are little puff-pastry tarts with an almond cream filling. May 23th 2023103 K3.9 1 hour 20 min.
Baker's apple soles
You may already be familiar with apple semelles, but here's a gourmet baker's version where the puff pastry is replaced by puff pastry (croissant dough), which is baked upside down. April 28th 202429 K 1 hour 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
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.