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.
43K 4.1/5 based on 10 reviews
Grade this recipe:

Last modified on: May 31th 2020

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long will 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
Cut 300 g fish fillet into dice, sprinkle with lemon juice and set aside.

Stage 2 - 4 min.
Creamy "terre et mer" pots
Prepare 50 g shallot and chop finely.

Set aside.

Stage 3 - 10 min.
Creamy "terre et mer" pots
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
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
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
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
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
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
Fry until well browned, then add the chopped shallot and cook for another 1 minute.

Stage 10 - 2 min.
Creamy "terre et mer" pots
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
Add all the vegetables and mix in.

Stage 12 - 10 min.
Creamy "terre et mer" pots
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
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
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).
Possible allergens in this recipe: Fish, Milk
How much will it cost?
  • For 6 people : 4.56 £
  • Per person : 0.76 £

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)
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Fish Mousselines, Sea bass with coriander cream en papillote, Parcels of fish fillet in spinach, Sea bass with Indian spices, Fisherman's Ragout, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy spinach and potato gratin, Creamy risotto with diced vegetables and flax seeds, Flamiche, Tandoori-flavoured chicken with leeks, Plum and almond panna cotta, ... 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, Pasta with mustard-cream sauce, Salad lyonnaise, Aperitif rolls, Alsatian-style salad, ... All
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Morteau sausage, Grandma's salad, Sorrel soup, Minestrone, Mini Mont d'Or fondue with "spuds in blankets", ... All
Other recipes you may also like
Ramekins of duchess potatoes
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
289K 24.6 2 hours 5 min. March 4th 2020
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
323K4 2 hours 30 min. July 4th 2018
Chocolate mousse
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
468K3.7 40 min. February 21th 2011
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
291K5 33 min. November 11th 2012
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
611K 24.4 2 hours 34 min. June 26th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-21)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • Hi,
    Fried, see step #9.
    Posted by jh may 31th 2020 at 17:18 n° 2
  • Hi,
    Do you fry the shallot or just put it raw in the cream?
    Posted by Daniela may 31th 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.
I am not a leaving thing
Note: We'll never share your e-mail address 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