Serves: 6

1 tablespoon butter
2 tablespoons flour
2 cups fish stock
to taste salt and ground white pepper

Melt the butter in a heavy bottom medium saucepan. stir in the flour to make a roux, and cook over low heat until slightly brown. Pour in the fish stock, whipping until smooth. Bring to a boil, stirring occasionally until the sauce thickens. Simmer for 5 minutes and season to taste.

Home