Most recipes use heavy cream however we want light cream as a result of it's healthier and the corn flour is a good way to regulate and thicken up the mixture to the level that you favor. Gradually add the corn flour to a barely cooled mixture and kepp stirring to get to your preferred thickness of the sauce. 5. When the onion, leek and fennel mixture is cooled slightly, ladle this mixture into the baking bowls until they cowl the fish fillets completely. 1. Sautee onion, leek and fennel in a large cooking pan on medium heat with butter and 4 tablespoon of EVOO until it's fragrant and transluscent. Don't overcook the onion, leek and fennel as they nonetheless want to enter the oven. 8. Remove from oven and serve instantly. I have three criteria for the meals I serve at this brunch. It goes with out saying that I serve it all with Champagne-hair of the dog, you know. 7. Place the pies in a hot oven at 200 degrees Celsius and bake until the pastry is golden brown.
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