The forgotten 70's classic (Cod in Parsley Sauce)

Parsley Sauce, great with fish or even ham. 60g butter 50g plain flour 300ml milk 200ml vegetable, chicken or fish stock 1 bay leaf 2 shallots finely sliced 2 garlic cloves sliced 30g butter 120ml white wine 40g flat leaf parsley Lemon juice Salt Parsley garlic oil 1. Melt the butter and add the flour form the roux then cook it out for 2-3 mins before adding the milk in stages then the same with the stock. Add the bay leaf and leave on a low heat. 2. Melt butter in a separate pan add the shallot