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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.
55 min.
Easy
5.45 €
6 people
9 IngredientsLast modified on: May 31th 2020
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 for this recipe
Preparation: 30 min.
Cooking: 25 min.
All in all: 55 min.
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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.
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 % |
How much will it cost?
- For 6 people : 5.45 €
- Per person : 0.95 €
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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)
Liquid cream
Like these other recipes: Rustic chicken and mushroom pie, Breton style shellfish and vegetable soup, Grapefruit cake, Bourguignon potatoes , Spaghetti with mussels and basil, ... See them all 175
Fish fillet
Like these other recipes: Whiting fillet with mustard carrots, Parcels of fish fillet in spinach, Fisherman's Ragout, Rosemary steamed fish, Fish "à la Bordelaise", ... See them all 29
Small pieces of bacon
Like these other recipes: Cocotte eggs with Comté, Maroilles cheese quiche, Fillet of pollack cooked in two stages, Dipping bread with cheese, Fougasse with bacon and Comté, ... See them all 41
Potatoes
Like these other recipes: Turnip top soup, Potato and broccoli gratin, Potato purée , Hotpot my grandmother's way , Cervelas salad, ... See them all 91
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The 2 comments already posted on this recipe
Fried, see step #9.
Do you fry the shallot or just put it raw in the cream?