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.
245 K 3.6/5 (85 reviews)
40 min.
Easy
500 ml
11 IngredientsLast modified on: January 1st 2020
For 500 ml, you will need:
- 1
2 tablespoons butter - 2
¼ cup flour - 3
2 cups + 2 tablespoons mushrooms - 4
2 shallots - 5 2 tablespoons butter
- 6
4 sprigs parsley - 7
½ cup dry white wine - 8
1 ½ cup fish fumet - 9
2⁄3 cup liquid cream - 10
salt - 11
pepper
Change these quantities to make:
Change measures:
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 1 - 2 min.
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 2 tablespoons 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 ½ cup dry white wine and leave to reduce by 3/4.
Stage 8 - 3 min.
Add 1 ½ cup 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 2⁄3 cup 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=6 % | 50 RDI=4 % | 100 RDI=20 % | 1,210 RDI=60 % | 5,070 RDI: 60 % |
| Per 100 g | 1 RDI=1 % | 4 RDI=0 % | 10 RDI=2 % | 130 RDI=6 % | 540 RDI: 6 % |
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.
100 K 24.3 40 min.
This recipe uses (among others)
Fish fumet
Like these other recipes: Salmon with sorrel, Salmon "en papillote" with small vegetables, Salmon rillettes, Pollack Parmentier, Scallops with sorrel and Noilly Prat, ... See them all 7
Mushrooms
Like these other recipes: Melt-in-the mouth meat and vegetables in a sealed casserole, Escalope of veal in a cream sauce, Summer Salmon Blanquette, Stuffed artichokes au gratin, "Land and sea" kebabs, ... See them all 62
Liquid cream
Like these other recipes: Scallops with sorrel and Noilly Prat, Late Winter Soup with Fresh Spinach, Duet of creamed cauliflower and cabbage , Firied fillet of sea bream with polenta, Toffee apple upside-down cake, ... See them all 170
Dry white wine
Like these other recipes: Rillons de Tours, Saltimbocca, How to prepare cockles, Fish "à la Bordelaise", Spaghetti with smoked salmon, ... See them all 68
Other recipes you may also like
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019641 K 24.4 2 hours 35 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025474 K 25 20 min.
How to prepare an avocado
Here is how to get from an avocado only the flesh of the fruit. January 9th 2010205 K 14 15 min.
How to prevent bad breath after eating garlic
The main problem with garlic, is that even a long while after eating it, you often still have the smell on your breath. February 21th 201176 K 24.3
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.