Introduction
Sauce Normande, a luxurious and creamy French sauce, pairs perfectly with seafood dishes like grilled fish or shellfish. Traditionally made with fish stock, cream, and mushrooms, this version takes on a unique depth of flavor when prepared on the Arteflame grill.
Ingredients
- 1 cup fish stock
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup mushrooms (finely chopped)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Salt and freshly ground white pepper (to taste)
- 1 tbsp lemon juice
- Optional: Fresh parsley or chives for garnish
Instructions
Step 1: Fire Up the Arteflame Grill
- Light your Arteflame grill using vegetable oil-soaked napkins under firewood. Allow it to heat for about 20 minutes.
- Place a cast-iron skillet on the flat cooktop near the cooler edge for even cooking.
Step 2: Sauté the Mushrooms
- Melt the butter in the skillet. Add the finely chopped mushrooms and sauté until softened and slightly golden, about 5 minutes.
- Remove the mushrooms and set aside.
Step 3: Make the Roux
- In the same skillet, melt an additional 2 tablespoons of butter.
- Stir in the flour and cook, stirring constantly, for 2-3 minutes to form a roux. Be careful not to let it brown.
Step 4: Add Liquids
- Gradually whisk in the fish stock and white wine, ensuring the mixture stays smooth.
- Move the skillet to a warmer area of the cooktop and bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly.
Step 5: Incorporate Cream and Mushrooms
- Reduce the heat by moving the skillet back to the cooler edge of the cooktop.
- Stir in the heavy cream and the sautéed mushrooms, mixing well.
- Add the lemon juice and season with salt and freshly ground white pepper to taste.
Step 6: Simmer and Finish
- Let the sauce simmer gently for 5-10 minutes, stirring occasionally, until it reaches the desired creamy consistency.
- Garnish with fresh parsley or chives if desired, and serve immediately.
Tips
- Stock Quality: Use high-quality fish stock for the best flavor.
- Heat Management: Keep the sauce on low heat after adding the cream to prevent curdling.
- Consistency: Adjust the thickness by simmering longer or adding a splash of fish stock if the sauce is too thick.
Variations
- Garlic Normande Sauce: Add minced garlic to the mushrooms for a bold flavor.
- Herb-Infused Sauce: Stir in fresh thyme or tarragon for an aromatic touch.
- Wine-Free Sauce: Replace the white wine with additional fish stock for a non-alcoholic version.
- Vegetarian Normande: Substitute fish stock with vegetable stock for a lighter option.
- Spicy Normande: Add a pinch of cayenne pepper for a subtle kick.
Pairings
- Grilled Seafood: Serve over grilled fish like halibut, salmon, or cod.
- Shellfish: Pair with grilled scallops, shrimp, or lobster.
- Vegetables: Use as a sauce for grilled asparagus or steamed broccoli.
- Rice or Pasta: Toss with linguine or serve over a bed of jasmine rice.
Conclusion
Sauce Normande prepared on the Arteflame grill brings a smoky, creamy elegance to your seafood and vegetable dishes. Its rich flavor and silky texture make it an exquisite addition to your repertoire of sauces.
