-
1
Melt the butter over medium heat in a small saucepan.
-
2
Add the flour; whisk until a paste forms.
-
3
Reduce heat to low; cook, whisking, 2 minutes.
-
4
Whisking constantly, pour in the milk in a slow, steady stream; whisk until incorporated.
-
5
Whisk in the stock.
-
6
Add 1/2 teaspoon salt, and cook, whisking occasionally, 10 minutes.
-
7
Remove from heat; let stand 10 minutes to thicken slightly.
-
8
Stir in the parsley and chives.
-
9
Meanwhile, bring 1 1/2 quarts water, the lemon peel, 1/4 cup lemon juice, and 1/2 teaspoon salt to a boil in a medium saute pan or other wide straight-sided pan.
-
10
Place the fillets in the liquid (do not crowd).
-
11
Return to a boil, then immediately turn off the heat.
-
12
Let stand until just cooked through, about 10 minutes.
-
13
Reheat the sauce over medium-low heat, if necessary, and add the remaining 2 teaspoons lemon juice.
-
14
Gently lift the fillets from the liquid with a slotted spatula; place 1 fillet on each of 4 plates.
-
15
Spoon one-quarter of the sauce over each serving, and garnish with a parsley sprig.
-
16
(Per serving)
-
17
Calories: 241
-
18
Fat: 8g
-
19
Cholesterol: 72mg
-
20
Carbohydrate: 7g
-
21
Sodium: 713mg
-
22
Protein: 28g
-
23
Fiber: 1g
