1,483 easy and fully explained recipes, with +66K photos and 78 videos

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.

52 K 2× 4.1/5 (10 reviews)

55 min.

Easy

5.45 €

6 people

9 Ingredients

Last modified on: May 31^th 2020

For this recipe: I want to make it (370×) I made it (353×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 6 people, you will need:

1 300 g fish fillet
2 1 tablespoon lemon juice
3 50 g shallot
4 80 g leek
5 80 g carrot
6 80 g potatoes
7 2 tablespoons oil
8 100 g small pieces of bacon
9 300 ml liquid cream
Total weight: 1,035 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 30 min.

Cooking: 25 min.

All in all: 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 3 min.

Cut 300 g fish fillet into dice, sprinkle with lemon juice and set aside.

Stage 2 - 4 min.

Prepare 50 g shallot and chop finely.

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.

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.

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.

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.

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.

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.

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	50 RDI=5 %	180 RDI=30 %	2,110 RDI=110 %	8,850 RDI: 110 %
Per 100 g	7 RDI=3 %	4 RDI=0 %	20 RDI=3 %	200 RDI=10 %	860 RDI: 10 %
Per person	10 RDI=5 %	8 RDI=1 %	30 RDI=5 %	350 RDI=20 %	1,470 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Fish, Milk

How much will it cost?

For 6 people : 5.45 €
Per person : 0.95 €

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)

Other recipes you may also like

Chocolate eclairs

This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
February 6^th 2011302 K 34.5 3 hours 55 min.

Chocolate rolls (petits pains)

Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
October 30^th 2021439 K4.6 5 hours 30 min.

Oxtail Parmentier

Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
October 13^th 2010312 K4.7 5 hours 50 min.

Baked potoatoes with herb butter or cream

Here's how to prepare good baked potatoes, and two ideas for toppings. Herb butter can be easily be made in advance and store in the fridge folded in plastic film, it can also be served with red meat because it look like very much to the "Beurre maitre d'hotel" (butler's butter, usually with parsley...
October 24^th 2010197 K 13.8 1 hour 45 min.

Almond dacquoise

A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts.
June 28^th 2011204 K5 45 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

Hi,
Fried, see step #9.
Posted by jh may 31^th 2020 at 17:18 n° 2
Hi,
Do you fry the shallot or just put it raw in the cream?
Posted by Daniela may 31^th 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.