Fish Sauce Base
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]

75 mL [5 tablespoons] butter 75 mL [5 tablespoons] flour 4 cups [1 L] fish stock 1/2 cup [125 mL] 35% cream 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. Boil for 1 minute; remove from heat. Strain. Season to taste.