Creamy "terre et mer" pots

A recipe from cooking-ez.com

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

Times:

Preparation	Cooking	Start to finish
30 min.	25 min.	55 min.

Step by step recipe

1	Cut 300 g fish fillet into dice, sprinkle with lemon juice and set aside.
2	Prepare 50 g shallot and chop finely. Set aside.
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.
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.
5	Using the same water, cook the potatoes next to the same barely tender stage. Cool in cold water like before.
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.
7	Drain all the vegetables thoroughly. Tip: do not throw the vegetable cooking water away as it is now a good vegetable stock.
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.
9	Fry until well browned, then add the chopped shallot and cook for another 1 minute.
10	Add 300 ml liquid cream, salt and pepper, then deglaze the bottom of the pan thoroughly.
11	Add all the vegetables and mix in.
12	Finish by adding the diced fish. Leave on low heat for about 10 minutes to cook the fish and thicken the cream sauce.
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.

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