Caper Sauce for Boiled Fish

Ingredients

• g butter
• g capers
• heaping tsp flour
• salt, pepper, vinegar

Instructions

1. Cook the fish and keep it warm in its broth.
2. Cook the flour with half the butter until it colors, add the rest of the butter, boil briefly, then add a ladle of fish broth and season well.
3. Off the heat, add the capers (half whole, half chopped) and a drop of vinegar; taste and adjust to a liquid-cream density.
4. Pour the hot sauce over the drained hot fish, garnish with whole parsley, and serve.