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.
3,811 25/5 for 2 ratings
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Last modified on: May 31th 2020

For 6 people, you will need:

Change those ingredients 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 a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

1 or 2 days in the fridge, covered with plastic film. Freezes very well.

Step by step recipe


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

Stage 2 - 4 min.
Creamy "terre et mer" pots : Photo of step #2
Prepare 50 g shallot and chop finely.

Set aside.

Stage 3 - 10 min.
Creamy "terre et mer" pots : Photo of step #3
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 : Photo of step #4
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 : Photo of step #5
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 : Photo of step #6
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 : Photo of step #7
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 : Photo of step #8
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 : Photo of step #9
Fry until well browned, then add the chopped shallot and cook for another 1 minute.

Stage 10 - 2 min.
Creamy "terre et mer" pots : Photo of step #10
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 : Photo of step #11
Add all the vegetables and mix in.

Stage 12 - 10 min.
Creamy "terre et mer" pots : Photo of step #12
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 : Photo of step #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.

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).

How much will it cost?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Tahitian style fish, Fillet of pollack cooked in two stages, Cod loin with saffron, Rolls of fish in smoked ham, Erika's ceviche, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse with hazelnuts, Raw beetroot mousse with walnuts, Eggs en Cocotte à la Française, Normandy seafood stew, Two-cheese vegetable gratin, ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Alsatian-style salad, Bacon rolls, Warm haricot bean salad, Ramekins of duchess potatoes, Deep leek and potato quiche, ... All
LeekLeek: You can get more informations, or check-out other recipes which use it, for example: Scallops au gratin, Steamed leeks with morel sabayon, Chicken with rice and leeks, Thaï rice with small vegetables, Fisherman's Ragout, ... All

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