Creamy "terre et mer" pots


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 4.1/5 based on 10 reviews
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Last modified on: May 31th 2020

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For 6 people, you will need:

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How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
30 min.23 min.53 min.
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Step by step recipe


Stage 1 - 3 min.
Creamy "terre et mer" pots
Cut 300 g fish fillet into dice, sprinkle with lemon juice and set aside.

Stage 2 - 4 min.
Creamy "terre et mer" pots
Prepare 50 g shallot and chop finely.

Set aside.

Stage 3 - 10 min.
Creamy "terre et mer" pots
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.
Creamy "terre et mer" pots
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.
Creamy "terre et mer" pots
Using the same water, cook the potatoes next to the same barely tender stage. Cool in cold water like before.

Stage 6 - 3 min.
Creamy "terre et mer" pots
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.
Creamy "terre et mer" pots
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.
Creamy "terre et mer" pots
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.

Stage 9 - 7 min.
Creamy "terre et mer" pots
Fry until well browned, then add the chopped shallot and cook for another 1 minute.

Stage 10 - 2 min.
Creamy "terre et mer" pots
Add 300 ml liquid cream, salt and pepper, then deglaze the bottom of the pan thoroughly.

Stage 11 - 1 min.
Creamy "terre et mer" pots
Add all the vegetables and mix in.

Stage 12 - 10 min.
Creamy "terre et mer" pots
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
Creamy "terre et mer" pots
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 valueProteins CarbohydratesFats
2,113 Kcal or 8,847 Kj74 gr49 gr180 gr
106 %28 %5 %27 %
Per 100 g
Energetic valueProteins CarbohydratesFats
204 Kcal or 854 Kj7 gr5 gr17 gr
10 %3 %<1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
352 Kcal or 1,474 Kj12 gr8 gr30 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)
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The 2 comments already posted on this recipe
  • Hi,
    Fried, see step #9.
    Posted by jh may 31th 2020 at 17:18 n° 2
  • Hi,
    Do you fry the shallot or just put it raw in the cream?
    Posted by Daniela may 31th 2020 at 15:39 n° 1
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