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.
Last modified on: May 31th 2020
Keywords for this recipe:For 12 people, you will need:
- 1
600 ml fish fillet - 2
2 tablespoons lemon juice - 3
100 ml shallot - 4
160 ml leek - 5
160 ml carrot - 6
160 ml potatoes - 7
4 tablespoons oil - 8
200 ml small pieces of bacon - 9
600 ml liquid cream
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start 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.
Cut 600 ml fish fillet into dice, sprinkle with lemon juice and set aside.
Stage 3 - 10 min.
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.
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.
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.
Take out of the pan and cool in very cold water to stop the cooking.
Stage 5 - 3 min.
Using the same water, cook the potatoes next to the same barely tender stage. Cool in cold water like before.
Stage 6 - 3 min.
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.
As they are thinly sliced, they will cook rapidly.
Stage 7 - 5 min.
Drain all the vegetables thoroughly.
Tip: do not throw the vegetable cooking water away as it is now a good vegetable stock.
Tip: do not throw the vegetable cooking water away as it is now a good vegetable stock.
Stage 8 - 1 min.
Use a pan that is not non-stick. Put on high heat and pour in 4 tablespoons oil.
When really hot, add 200 ml small pieces of bacon.
When really hot, add 200 ml small pieces of bacon.
Stage 9 - 7 min.
Fry until well browned, then add the chopped shallot and cook for another 1 minute.
Stage 10 - 2 min.
Add 600 ml liquid cream, salt and pepper, then deglaze the bottom of the pan thoroughly.
Stage 11 - 1 min.
Add all the vegetables and mix in.
Stage 12 - 10 min.
Finish by adding the diced fish.
Leave on low heat for about 10 minutes to cook the fish and thicken the cream sauce.
Leave on low heat for about 10 minutes to cook the fish and thicken the cream sauce.
Stage 13
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 value | Proteins | Carbohydrates | Fats |
| 4,226 Kcal or 17,693 Kj | 147 gr | 99 gr | 360 gr |
| 157 % | 42 % | 7 % | 40 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 204 Kcal or 854 Kj | 7 gr | 5 gr | 17 gr |
| 8 % | 2 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 352 Kcal or 1,474 Kj | 12 gr | 8 gr | 30 gr |
| 13 % | 3 % | 1 % | 3 % |
How much will it cost?
- For 12 people : 10.86 €
- Per person : 0.91 €
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)
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy rice with green asparagus and sorrel , French toast "cordon bleu", Rosemary steamed fish, Spring veal sauté , Flamiche, ... All |
 | Fish fillet: You can check-out other recipes which use it, like for example: Pan-fried fish fillets, braised cabbage with Noilly Prat, Fish in a seed crust, Fillet of pollack cooked in two stages, Fisherman's Ragout, Sea bass with Indian spices, ... All |
 | Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Dipping bread with cheese, Langres-style spinach, Ramekins of duchess potatoes, Aperitif rolls, ... All |
 | Carrot: You can get more informations, or check-out other recipes which use it, for example: Winegrowers' sausage casserole, Seven-hour lamb, Minestrone, How to slow cook meat, How to prepare carrots, ... All |
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Fried, see step #9.
Do you fry the shallot or just put it raw in the cream?