Instructions: Cook fillets in 1oz. butter. Add stock/wine and cook 15 mins. Remove fish and place on a heated dish. Reserve stock. Melt 1 oz. butter, add flour and gradually add stock. Bring to the boil. Simmer for 5 mins., then add cream and remaining butter. Mix until smooth and add salt and pepper to taste.

Carefully pour over fish and sprinkle with chives. Serve immediately.

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