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.
Last modified on: May 31th 2020
Keywords for this recipe:For 18 people, you will need:
- 1
900 g fish fillet - 2
3 tablespoons lemon juice - 3
150 g shallot - 4
240 g leek - 5
240 g carrot - 6
240 g potatoes - 7
6 tablespoons oil - 8
300 g small pieces of bacon - 9
900 g liquid cream - Total weight: 3,105 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start 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.
Cut 900 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 6 tablespoons oil.
When really hot, add 300 g small pieces of bacon.
When really hot, add 300 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 900 g 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 6,339 Kcal or 26,540 Kj | 221 gr | 148 gr | 540 gr |
| 317 % | 85 % | 14 % | 82 % |
| 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 % |
How much will it cost?
- For 18 people : 16.29 €
- Per person : 0.91 €
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: Fish terrine with spinach and tomatoes, Nicholas's fish, Fish Mousselines, Fisherman's Ragout, Tahitian style fish, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Double raspberry tartlets, Asparagus "en petit pois", Creamy spaghetti with cockles and parsley, Eggs with green asparagus and Parmesan cheese, ... All |
 | Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Bistro-style cabbage salad, Split peas "à la française", Lumberjack turnovers, Salad lyonnaise, Chicken pie, ... All |
 | Leek: You can get more informations, or check-out other recipes which use it, for example: Leek and potato soup, Smooth mixed vegetable soup, Leeks in vinaigrette , Tandoori-flavoured chicken with leeks, Leek and broccoli "à la flamande", ... All |
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.346K4.0 1 hour 11 min. February 21th 2011
Rice pudding (riz au lait)
My personal version of this classic family recipe.384K5 38 min. December 18th 2018
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.330K5 50 min. July 30th 2021
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.289K5 33 min. November 11th 2012
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.329K4.1 1 hour 10 min. October 13th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-05)
Note: We'll never share your e-mail address with anyone else.
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.
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.
Fried, see step #9.
Do you fry the shallot or just put it raw in the cream?