2 tablespoons of butter
2 cups of fish stock
2 tablespoons of flour
Salt and Pepper

Melt the butter in a saucepan. Stir in the flour until it is smooth and golden. Stir in the fish Stock gradually. Cook, stirring continually, until the sauce is a smooth and thickened. If the stock is well seasoned, no additional salt and pepper will be needed. Taste, and season accordingly. Makes about 2 cups of sauce.