Normande Sauce

A sauce consisting of fish velouté cooked with mushroom trimmings and thickened with a liaison, generally served with seafood.

Preparation Time: 15 minutes          Cooking Time: 50 minutes          Servings: 4

Ingredients
2 oz (60g) mushroom trimmings
½ cup (120 ml) clam juice
½ cup (120 ml) fish stock
1 tbsp (15 ml) lemon juice
2 cups (1/2 liter) fish Velouté
2 egg yolks
½ cup (120 ml of crème fraîche)

 Preparation

Make the sauce: Place the mushroom trimmings, clam juice, fish stock, lemon juice and fish Velouté in a saucepan.  Whisk well to combine, bring to a boil on medium heat, then lower the heat to simmer. Reduce by one third, skimming some time to time, until the sauce coats well the back of a spoon. Strain through a fine mesh sieve.

Make the liaison: Stir the egg-yolks and the crème fraîche, together. Place the saucepan off the heat and whisk in liaison. Do not boil again, taste and rectify the seasoning. Serve immediately.

Note: To make the crème fraîche, combine 1 cup (240 ml) of heavy 35% cream with 3 tablespoons buttermilk and 2 tablespoons (30 ml) sour cream in a glass bowl. Cover and stand at room temperature for 24 hours, or until very thick. Stir well, cover and refrigerate. The crème fraiche will keep up to 7 days