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
Grade this recipe: Last modified on: May 31th 2020
For 6 people, you will need:
- 0
300 g fish fillet - 1
1 tablespoon lemon juice - 2
50 g shallot - 3
80 g leek - 4
80 g carrot - 5
80 g potatoes - 6
2 tablespoons oil - 7
100 g small pieces of bacon - 8
300 ml liquid cream - Total weight: 1,035 grams
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
1 or 2 days in the fridge, covered with plastic film. Freezes very well.Step by step recipe
Stage 1 - 3 min.
Cut 300 g 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 2 tablespoons oil.
When really hot, add 100 g small pieces of bacon.
When really hot, add 100 g 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 300 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,113 Kcal or 8,847 Kj | 74 gr | 49 gr | 180 gr |
| 106 % | 28 % | 5 % | 27 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 204 Kcal or 854 Kj | 7 gr | 5 gr | 17 gr |
| 10 % | 3 % | <1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 352 Kcal or 1,474 Kj | 12 gr | 8 gr | 30 gr |
| 18 % | 5 % | 1 % | 5 % |
How much will it cost?
- For 6 people : 5.43 €
- Per person : 0.91 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Fish 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 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 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 |
| Leek: 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 |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.74,5055/5 for 1 ratings 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.73,2314.0/5 for 20 ratings 1 hour 11 min.
Caramelised apple pie
Apple pie made with caramelised apples.67,7914.3/5 for 18 ratings 1 hour 55 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...79,0364.6/5 for 19 ratings 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-07-12)
Note: We'll never share your email with anyone else.
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.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.
Post your comment or question
Your 2 comments or questions on this recipe
Fried, see step #9.
Do you fry the shallot or just put it raw in the cream?