Parsley Sauce for Fish

Ingredients

• 60 grams roux blanc (white roux)
• 0.5 liter court-bouillon (poaching broth) from the fish being sauced
• 1 tablespoon parsley, blanched and finely chopped
• 1 dash lemon juice

Instructions

1. Dilute the roux blanc with the court-bouillon, ensuring the broth is strongly infused with parsley flavor. If the court-bouillon lacks sufficient parsley aroma, prepare a separate infusion of fresh parsley leaves and add it to achieve the proper taste.
2. Cook the sauce for 5 to 6 minutes. Finish by stirring in the blanched chopped parsley and a dash of lemon juice. Serve hot.