Basic White Sauce for Fish
From:	Gisele, Aylmer, Quebec, Canada
Comments:	This sauce can be used as a base for quite a few other sauces that are to be served with poached or boiled fish.
Servings:	5 1/4 ounces [157.5 mL]
Ingredients	Preparation
5 tablespoons [75 g] butter 5 tablespoons [43.75 g] flour 4 cups [1 L] fish stock 1/2 cup [125 mL] heavy whipping cream [35%] Salt and pepper, to taste	Prepare white roux by melting butter into a casserole; stir in flour and leave to cool. Bring fish stock to a boil; pour over cold roux, whipping. Cook over low heat for approximately 10 minutes, whipping from time to time. Whip in cream and leave to boil for 1 minute. Remove from heat, strain and season sauce to taste.