| How To Cook: |
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1. In a small, heavy saucepan, melt the butter over moderate heat.
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2. When the foam subsides, remove from the heat and stir in the flour with a wooden spoon.
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3. Pour in the stock all at once, beating vigorously with a wire whisk until the butter and flour roux and the liquid are well-blended.
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4. Return to low heat and cook, whisking constantly, until the sauce comes to a boil and is smooth and thick.
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5. Reduce the heat and simmer slowly for 2 to 3 minutes.
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6. Add salt to taste, stir in the parsley and lemon juice, and pour the sauce over fish fillets.
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