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.
15K 2 6 4.2
Grade this recipe:

Last modified on: May 31th 2020

Keywords for this recipe:Sea and landPotsMarmiteVegetablesFishBaconCream

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 : 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.

Keeping:

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

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?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Bisto-style canapés, Crème de foie gras, Sautéed pork with mushrooms in a cream sauce., Smoky sausage and mash, Turban of sole with langoustines, ... All
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Pan-fried fish fillets, braised cabbage with Noilly Prat, Fish fillet in express cooking envelope, "Land and sea" kebabs, Crunchy little pieces of fish, Parcels of fish fillet in spinach, ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: African style chicken, Artichoke hearts forestier , French-style peas, Special Cheese and Walnut Sticks, Oven omelette, ... All
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, Crème de foie gras, Late Winter Soup with Fresh Spinach, Chicken breasts with tarragon, Boeuf (beef) bourguignon, ... All

Other recipes you may also like

Warm scallop and cabbage salad
Warm scallop and cabbage salad
This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.
41K5 26 min.
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
272K5 1 hour 13 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
294K4.0 1 hour 11 min.
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
227K4.3 1 hour 55 min.
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
235K4.2 1 hour 4 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-08-01)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 2 comments or questions on this recipe

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 email 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