1 c. fish brown sauce
1/2 c. butter, softened & cut into chunks
2 tbsp. Worcestershire sauce
1 lemon, juice only
1/4 c. chopped parsley

Heat fish brown sauce in a 2 quart saucepan to a quick simmer. Using a wire whisk, whip the butter and Worcestershire sauce into the brown sauce until butter is completely absorbed. Add lemon juice and parsley. Whip again. Remove from heat. (Sauce must be used within 45 minutes of preparation.) Serve on fish.

2 tbsp. oil
2 tbsp. flour
1 1/2 c. fish stock

Heat oil in heavy skillet. Remove from heat, add flour, cook, stirring until roux is medium bowl. Slowly whisk in stock. Heat to boiling, stirring constantly. Simmer 45 minutes. Season to taste.