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In a deep sauce pan prepare the white sauce using a quarter stick of butter and melt under low heat. Add flour(less than 1/4 cup) and stir
until all the flour is absorbed by the butter, stirring constantly. Be careful not to let the butter burn. Now add a little water and continue to stir. Add slowly more water and stir until the sauce
becomes a thick mixture (there should be no lumps and hold the consistency of thin dough), then the fish broth until the sauce has a creamy consistency. Now add the juice of half a lemon, about a
quarter cup of capers, including two or three tsp of the caper juice, a half glass of cheap dry white wine, and salt and pepper to taste.
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