20g Plain Flour.
20g Butter.
Cooking Milk from Fish, (Plus a little extra if required).
Chopped Parsley.
Salt & Pepper.
Place the milk in a pan add a little seasoning.
Add seasoning and allow to heat up but do not boil.
Allow to cook for 1-2 minutes depending on the thickness of the fish, then turn the fish over.
Cook fish for another 4-5 minutes or until it begins to flake slightly.
Add the Butter to a pan and allow to melt.
Stir constantly, the roux will thicken.
Allow the roux to cook - this allows the flour to cook out.
Turn the heat down.
Using a damp piece of kitchen roll remove the milk residue from the top of the fish.
Stir.
Taste and season.
Reduce heat until ready to serve.