Instructions: Melt 50 g of the butter in a saucepan add the finely diced onions 1 sprig of rosemary salt and pepper and cook until the onions are soft but not coloured.

Drain off any excess fat add the bechamel and fish veloute to the pan and cook slowly for about 20 minutes.

Place the evenly diced onion remaining rosemary salt and pepper and the remaining butter in a separate pan and cook slowly until very sofi but not coloured.

Remove the rosemary and place the onion on kitchen paper to absorb all the excess fat.

Then set aside in a clean pan.

Remove the rosemary fiom the bechamel mixture then liquidize.

Pass through a sieve on to the evenly diced onion.

Before serving bring the sauce back to the boil and add the tomato chives and lemon juice.

Adjust the seasoning if necessary.

This is a variation of sauce soubise which we serve with fish.

Serves 4

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