White Sauce (For Steamed and Pickled Fish)

Saute 1 tbsp of flour in the same quantity of butter, add 2 cups of fish stock and cook for 7-10 minutes. Season the sauce with salt, take off the heat, add lemon juice or dissolved lemon acid, a piece of butter, mix and strain.

For pickled fish use 1-2 tbsp of pickle juice instead of lemon juice.

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