This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
18 people
9 IngredientsLast modified on: May 31th 2020
For 18 people, you will need:
- 1
900 ml fish fillet - 2
3 tablespoons lemon juice - 3
150 ml shallot - 4
240 ml leek - 5
240 ml carrot - 6
240 ml potatoes - 7
6 tablespoons oil - 8
300 ml small pieces of bacon - 9
900 ml liquid cream
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 25 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Cut 900 ml 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 ml small pieces of bacon.
When really hot, add 300 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 900 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 | 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 % |
How much will it cost?
- For 18 people : 16.30 €
- Per person : 0.95 €
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)
Liquid cream
Like these other recipes: Toffee apple upside-down cake, Vegetable clafoutis, Gratin of potatoes with morels and yellow wine, Rabbit civet "à la normande", Little vanilla, clementine and chestnut verrines, ... See them all 170
Fish fillet
Like these other recipes: Fish in white wine, Rosemary steamed fish, Parcels of fish fillet in spinach, Pollack fillet baked with rice and vegetables., Fish terrine with spinach and tomatoes, ... See them all 30
Small pieces of bacon
Like these other recipes: Crispy spinach rolls, Eggs en Cocotte à la Française, Deep leek and potato quiche, Warm haricot bean salad, Baby spinach salad, ... See them all 41
Potatoes
Like these other recipes: Pork Chops Champvallon style, Home-made potato crisps , Boeuf (beef) bourguignon, Potato gratin with 3 cheeses, Bourguignon potatoes , ... See them all 83
Other recipes you may also like
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. June 26th 2019639 K 24.4 2 hours 35 min.
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of cheesy flavour, without cheese in it. August 13th 2016398 K 25 1 hour 3 min.
Fish fillet with preserved lemons
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside. January 30th 2013135 K4.3 40 min.
Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis). April 7th 2013142 K4.1 13 hours 60 min.
Summer Salmon Blanquette
This simple blanquette is a creamy dish of pan-fried salmon chunks with fresh broad beans and mushrooms. Although it is just right for the start of summer, it can be made at any time of year. July 3rd 202479 K3.7 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.
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?