Sybil's Sauce for Sole Marguery

Ingredients

• 1.30 gram butter
• 2.30 millilitre flour
• 3.250 millilitre fish stock, hot
• 4.250 millilitre cream
• 5.seasoning, salt, pepper, Fondor, Fish Spice, pinch of dry mustard — to taste

Method

1. 1.Melt the butter.
2. 2.Add the flour and cook for a few minutes.
3. 3.Add the fish stock and stir until thickened.
4. 4.Add the cream.
5. 5.Taste and season according to taste.
6. 6.Pour over the fish.
7. 7.If you make this sauce early and want to reheat it, add a few drops of water and gently whisk over hot water.

Notes

• This sauce is blander than the classic Sole Marguery sauce (Velouté + Butter Sauce). A lot depends on the strength of the fish stock. Much less complicated than the first sauce.
• The sauce is described as a 'thinnish sauce'.
• An alternative to the complex butter-sauce velouté in the main Sole Marguery recipe.
• Fondor = Maggi Fondor, a Swiss seasoning salt widely used in South African cooking.
• Fish Spice = a South African spice blend for fish.