Sauce Persil pour Poissons (Parsley Sauce for Fish)

Ingredients

• 60 grammes roux blanc
• 1 half-litre court-bouillon from the fish the sauce is to accompany
• An infusion of parsley leaves
• 1 spoonful chopped blanched parsley
• A dash of lemon juice

Instructions

1. Dilute 60 grammes of roux blanc with 1 half-litre of the court-bouillon of the fish the sauce is to accompany.
2. If that court-bouillon is not strongly flavoured with parsley, give the sauce its characteristic taste with an infusion of parsley leaves.
3. Let the sauce cook for 5 or 6 minutes.
4. Complete with 1 spoonful of chopped, blanched parsley and a dash of lemon juice.