Creamy "terre et mer" pots


Creamy "terre et mer" pots
Diced fish (la mer), boiled vegetables and fried lardons (la terre), with all the delicious flavours of land and sea brought together in a creamy sauce.
40K 2 10 4.1
Grade this recipe:

Last modified on: May 31th 2020

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
30 min.23 min.53 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 3 min.
Creamy "terre et mer" pots
Cut 300 g fish fillet into dice, sprinkle with lemon juice and set aside.

Stage 2 - 4 min.
Creamy "terre et mer" pots
Prepare 50 g shallot and chop finely.

Set aside.

Stage 3 - 10 min.
Creamy "terre et mer" pots
Peel and rinse the leek, carrots and potatoes.

Slice the leeks thinly, then cut the carrots and potatoes into julienne sticks.

Rinse the potatoes again to remove the starch released by cutting.

Stage 4 - 4 min.
Creamy "terre et mer" pots
Boil the carrots in a large pan of salted water. Cook until barely tender.

Take out of the pan and cool in very cold water to stop the cooking.

Stage 5 - 3 min.
Creamy "terre et mer" pots
Using the same water, cook the potatoes next to the same barely tender stage. Cool in cold water like before.

Stage 6 - 3 min.
Creamy "terre et mer" pots
Still using the same water, boil the leeks but do not overcook or they will lose their lovely green colour.

As they are thinly sliced, they will cook rapidly.

Stage 7 - 5 min.
Creamy "terre et mer" pots
Drain all the vegetables thoroughly.

Tip: do not throw the vegetable cooking water away as it is now a good vegetable stock.

Stage 8 - 1 min.
Creamy "terre et mer" pots
Use a pan that is not non-stick. Put on high heat and pour in 2 tablespoons oil.

When really hot, add 100 g small pieces of bacon.

Stage 9 - 7 min.
Creamy "terre et mer" pots
Fry until well browned, then add the chopped shallot and cook for another 1 minute.

Stage 10 - 2 min.
Creamy "terre et mer" pots
Add 300 ml liquid cream, salt and pepper, then deglaze the bottom of the pan thoroughly.

Stage 11 - 1 min.
Creamy "terre et mer" pots
Add all the vegetables and mix in.

Stage 12 - 10 min.
Creamy "terre et mer" pots
Finish by adding the diced fish.

Leave on low heat for about 10 minutes to cook the fish and thicken the cream sauce.

Stage 13
Creamy "terre et mer" pots
Serve in individual ramekins.
Remarks
This recipe is fairly flexible in the type and proportions of both fish and vegetables, so use whatever you have to hand.
Keeping
1 or 2 days in the fridge, covered with plastic film. Freezes very well.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,113 Kcal or 8,847 Kj74 gr49 gr180 gr
106 %28 %5 %27 %
Per 100 g
Energetic valueProteins CarbohydratesFats
204 Kcal or 854 Kj7 gr5 gr17 gr
10 %3 %<1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
352 Kcal or 1,474 Kj12 gr8 gr30 gr
18 %5 %1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Fish, Milk
How much will it cost?
  • For 6 people : 4.66 £
  • Per person : 0.78 £

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Rolls of fish in smoked ham, Mexican ceviche, Fisherman's Ragout, Fish in white wine, Pollack fillet baked with rice and vegetables., ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Pork escalope with mushrooms and sage cream, Rosemary steamed fish, Crème de foie gras, Flamiche, Sausage mushroom and cheese crumble, ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Bacon rolls, Bistro-style cabbage salad, Warm haricot bean salad, Vol-au-vent, ... All
CarrotCarrot: You can get more informations, or check-out other recipes which use it, for example: Carbonnade, Cured Pork Belly With Lentils, Thaï rice with small vegetables, Boeuf (beef) bourguignon, Provençal braised carrots, ... All
Other recipes you may also like
Blackcurrant coulis
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
434K 23.5 25 min. February 21th 2011
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
278K4.7 55 min. February 21th 2011
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
383K5 38 min. December 18th 2018
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
481K5 49 min. July 27th 2013
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 2 comments or questions on this recipe
  • Hi,
    Fried, see step #9.
    Posted by jh may 31th 2020 at 17:18 (n° 2)
  • Hi,
    Do you fry the shallot or just put it raw in the cream?
    Posted by Daniela may 31th 2020 at 15:39 (n° 1)
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page