Fish Veloute- White Sauce

Fish Veloute- Melt 2 tablespoons butter in a saucepan, mix in 2 tablespoons flour, and cook the roux slowly until it just starts to turn golden. Add, little by little 2 cups fish stock, stirring vigorously with a piano wire whip. Cook the sauce for 15 to 20 minutes and strain it through a fine sieve.

Or reduce the liquid in which fish was poached and thicken it with beurre manie made by creaming together 1 tablespoon butter and 1 tablespoon flour.