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Firstly, in a pan, over a medium heat, melt your butter, stir in your flour and cook for a minute or so to make your roux.
Then gradually stir in the fish stock making sure it is well incorporated each time before adding more.
Bring to the boil and then add the tomato paste and crème fraîche, stir and simmer for 5 minutes.
Remove from the heat and add in the lemon juice and black pepper.
Check if the salt is required as stock can be salty enough sometimes.