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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.

47 K 2× 4.1/5 (10 reviews)

55 min.

Easy

5.45 €

18 people

9 Ingredients

Last modified on: May 31^th 2020

For 18 people, you will need:

1 4 cups fish fillet
2 3 tablespoons lemon juice
3 ²⁄₃ cup shallot
4 1 cup leek
5 1 cup carrot
6 1 cup potatoes
7 6 tablespoons oil
8 1 ¹⁄₃ cup small pieces of bacon
9 4 cups liquid cream

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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Times for this recipe

Preparation: 30 min.

Cooking: 25 min.

All in all: 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - 3 min.

Cut 4 cups fish fillet into dice, sprinkle with lemon juice and set aside.

Stage 2 - 4 min.

Prepare ²⁄₃ cup 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 6 tablespoons oil.

When really hot, add 1 ¹⁄₃ cup 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 4 cups 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	220 RDI=90 %	150 RDI=10 %	540 RDI=80 %	6,340 RDI=320 %	26,540 RDI: 320 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Fish, Milk

How much will it cost?

For 18 people : 16.30 €
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.

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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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