Réchauffé of Fish, No. 2

Ingredients

• 1 pint Cooked fish, flaked and seasoned
• 1/4 cup Butter
• 1/4 cup Flour
• 1 cup Fish stock
• 1 cup Heavy cream and milk combined
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1 teaspoonful Anchovy paste
• 1/2 teaspoonful Paprika
• 2 tablespoonfuls Oil
• 2 tablespoonfuls Lemon juice
• 1 tablespoonful Chopped parsley
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))

Instructions

1. 1While the fish is still hot, marinate it with salt, pepper, oil, and lemon juice. Add a few drops of onion juice, if desired.
2. 2At serving time, make a sauce by melting the butter in a saucepan over medium heat. Whisk in the flour and salt. Gradually whisk in the fish stock and cream/milk mixture until smooth. Add the paprika and anchovy paste. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
3. 3Add the marinated fish to the sauce and heat through until the fish is thoroughly heated. Reduce the heat to low or transfer the saucepan to a warm water bath to keep warm. Sprinkle with the chopped parsley and serve immediately.