Fondue Normande Normandy Style Fondue Recipes

FONDUE NORMANDE (NORMANDY-STYLE FONDUE)

Steps:

• Remove the cheese rind, cut into pieces.
• Rub the fondue pot with garlic.
• Put the pieces of cheese in the fondue pot.
• Add the cornstarch diluted with warm cider on low heat, stirring constantly until cheese is completely melted and mixture is smooth.
• Then add salt, pepper and the calvados .
• Enjoy as you would normal fondue.

SOLE NORMANDE

Steps:

• In a small saucepan, bring the fish stock and wine to a boil; reduce heat to very low and keep stock warm.
• Pre-heat oven to 425 degrees.
• Make beurre manie by combining the flour and butter together till smooth (if you choose, you may make larger amounts and keep beurre manie on hand in the fridge or freezer).
• Sprinkle the shallots over the bottom of a large non-reactive baking dish.
• Roll the fillets and place the six of them, equally spaced, in the dish.
• Sprinkle with salt and pepper.
• Distribute the mussels, mushrooms, shrimp and scallops around the fillets, and pour the stock/wine combination over all.
• Bake for about 15 minutes, until the fish becomes white and flakey and the mussels open.
• Remove the fish to a warm serving platter.
• Arrange the mushrooms, shrimp, scallops and mussels on the platter, discarding any unopened mussels.
• Cover and keep warm.
• Meanwhile, strain the liquid from the baking dish into the small saucepan (straining is important, bring to a boil, and cook over medium heat for about five minutes.
• Reduce heat and whisk in two tablespoons of beurre manie until smooth.
• Simmer the sauce for 9 to 10 minutes.
• Mix the creme fraiche with the egg yolks and, removing the sauce from the heat, add the yolk mixture to the sauce, whisking all the while.
• Return to the stove and simmer over medium heat, whisking constantly for 4 to 5 minutes until the eggs have thickened the sauce--do NOT boil.
• Pour sauce over filets and serve.
• Note: If you do not have or care to make fish stock, you may substitute strained unsalted clam juice or chicken stock, unsalted.
• Note 2: If you have insufficient liquid for your sauce, add white wine and stock or wine and water to the strained liquid.

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)

Steps:

• Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
• Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
• Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
• Serve with cooked white rice.