Cook fillets in 1oz. Butter. Add stock/wine and cook 15 mins. Remove fish and place on a heated dish. Reserve stock. Melt 1 oz. Butter, add flour and gradually add stock. Bring to the boil. Simmer for 5 mins., then add cream and remaining butter. Mix until smooth and add salt and pepper to taste. Carefully pour over fish and sprinkle with chives. Serve immediately.
