White Sauce For Fish with Sorrel, Garlic Mustard and Wild Fennel

Bronze and Wild Fennel - Foeniculum Vulgare

Garlic Mustard - Alliaria Petiolata

Sorrel - Rumex Acetosa

Bechamel:

2 tablespoons salted butter 

2 tablespoons flour 

2 (or more) cups of milk- you want this sauce to be quite thin and pourable

Salt 

Black Pepper

4 sorrel leaves 

4 Garlic Mustard Leaves 

2 sprigs wild fennel

Zest of 1 lemon 

Tablespoon non pareil capers 

2 gherkins

Finely chop your sorrel, garlic mustard, fennel, capers and gherkins and zest your lemon- put aside. 

Make your bechamel by melting the butter in a pan, adding the flour to make a paste and then slowly whisking in milk on a low heat.

Once your milk is added slowly bring to the boil with salt and pepper to taste, continue whisking in the meantime.What you want is a smooth, thin bechamel.

Once you have achieved this, add your chopped ingredients and the lemon, stir and serve immediately.