4 fish fillets, fresh
2 med. onions, sliced
2 med. carrots, sliced
2 1/2 tbsp. butter
1 tsp. flour
1/2 tsp. salt
Pepper
1/2 tsp. chopped parsley
1 c. fish stock or white wine

Cook carrots and onions slowly in 1/2 tablespoon butter until transparent. Add 1 tablespoon butter, salt, pepper, parsley, and fish fillets. Pour wine or fish stock over and bring to a boil and cook slowly 10-12 minutes. Remove fish to serving dish.

Cook liquid until reduced to 1/3 its original quantity. Thicken with manie butter made by creaming together remaining butter and flour and adding it to liquid. Bring to a boil, moving pan around rather than sitting. Pour over fish. Serves 4.