Instructions: Melt butter and add the flour. Stir and cook to form a roux blanc.

Carefully add the warm fish stock a ladle at a time, stirring in the liquid, until it forms a smooth sauce. Add the white wine and bring back to the boil, quickly add the double cream and heat through.

Add the lemon juice and strain into a clean pan. Once strained add the chopped parsley and chopped fennel. Cover with a catouch (buttered) and reserve in a bain Marie until ready for use.

Place sauce on the plate and a sliced sausage on top. Serve with mixed vegetable crisps ie beetroot, carrot and a little mashed potato.

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