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.
242 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
30.96 ml butter - 2
46.8 ml flour - 3
500 ml mushrooms - 4
2 shallots - 5 30.96 ml 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
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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 30.96 ml 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
| 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 €
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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.
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This recipe uses (among others)
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