Fennel Sauce

• 1½oz butter
• 1 heaped tablespoon chopped fennel
• 1oz</

Melt 1oz butter and cook the fennel in it for half-a-minute. Blend in the flour and gradually add the water, beating smoothly over a low heat. Cook gently until the sauce is creamy, season to taste and add the remaining butter. Serve with grilled mackerel and other fish. (It does wonders for frozen fillets.)