Preheat the oven at 50 ℃ (122 °F)

First make the roux by melting the butter in a pan over low-medium heat. Whisk in the flour, then reduce the heat to low and cook for a 2 – 2 ½ minutes. When cooked, remove the pan off the heat to immediately stop the roux from cooking further.

To shallow poach the fish, pour the cider into a frying pan and add the fish, shallots and bay leaf. Season with salt and pepper.

Coat one side of the parchment paper with butter and pierce a hole in the centre. Place the lid butter side down on top of the fish and tuck into the pan to completely enclose the fish.

Bring the cider to a simmer over medium heat, then reduce the heat to low and leave the fish to cook for between 8 to 12 minutes depending on the thickness of the fillets.

When cooked, transfer the fish to a plate and spoon a little of the cooking liquid on top. Keep warm in the oven covered with the parchment paper while you prepare the velouté.

Filter the remaining cooking liquid into the pan with the roux and whisk to combine the ingredients, then place over medium heat whisking constantly until the velouté thickens before stirring in the cream.

Cook the velouté for 1-2 minutes, adjust the seasoning and add the lemon juice.

Remove the fish from the oven and whisk in the excess fish juices from the plate into the velouté.

Serve the fish immediately drizzled with the velouté and garnished with chives.