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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.

43K 2× 4.1/5 based on 10 reviews

Last modified on: May 31^th 2020

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For 6 people, you will need:

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

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
30 min.	23 min.	53 min.

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Step by step recipe

Stage 1 - 3 min.

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

Stage 2 - 4 min.

Prepare 50 ml 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 ml 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

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 %

% 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 : 5.43 €
Per person : 0.91 €

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 fillet: You can check-out other recipes which use it, like for example: Erika's ceviche, Parcels of fish fillet in spinach, Mexican ceviche, Fish in a seed crust, Cod loin with saffron, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Madras rice, Chantilly cream, Spicy mustard cauliflower cheese, Cockles and cabbage with smoky cream sauce, Pasta with mushrooms, ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Maroilles cheese quiche, Warm haricot bean salad, Baby spinach salad, Pasta with mustard-cream sauce, ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Grated potato cakes, Ardennes Salad, Vegetable pie, Hasselback or "Swedish-style" potatoes, Auvergne gratin, ... All

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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

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