25 g/1 oz butter
25 g/1 oz plain flour
1/4 litre/ 1/2 pint fish stock
75 g/3 oz Dutch prawns
2-3 tablespoons double cream
salt and freshly ground pepper
• Heat the butter in a saucepan and stir in the flour. Cook gently for 2 or 3 minutes, stirring frequently prevent the roux turning brown or burning.
• Slowly add the stock a little at a time and remain stirring until the sauce 5 comes to the boil and is thick and smooth.
• Simmer for a further 1 or 2 minutes and season to taste. Enrich with cream and stir in the prawns until heated through.