1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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

Keywords for this recipe:

For 6 people, you will need:

1 300 g fish fillet
2 1 tablespoon lemon juice
3 50 g shallot
4 80 g leek
5 80 g carrot
6 80 g potatoes
7 2 tablespoons oil
8 100 g small pieces of bacon
9 300 g liquid cream
Total weight: 1,035 grams

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

Change measures: Metric

Metric weight Metric volumes

How long will 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 300 g fish fillet into dice, sprinkle with lemon juice and set aside.

Stage 2 - 4 min.

Prepare 50 g 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 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 300 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.

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: Fish in white wine, Sea bass with coriander cream en papillote, Tahitian style fish, Fish fillet in express cooking envelope, "Land and sea" kebabs, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mussels and basil, Creamy asparagus and meat timbale, Celeriac in cream and mustard sauce, Eton mess, Vegetable rosette tart, ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Chicken pie, Gratin du Nord, Breton Pie, Truffade, Split peas "à la française", ... All
	Leek: You can get more informations, or check-out other recipes which use it, for example: Loin of pork with herbs and julienne vegetables , Chinese style chicken, Vegetable stock, Sliced veal with leeks and mushrooms, Crispy potato galette with leeks, ... All

Other recipes you may also like

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
317K 14 40 min. February 21^th 2011

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31^th 2011

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
260K3.9 46 min. February 21^th 2011

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
486K5 49 min. July 27^th 2013

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
740K 313.7 36 min. January 27^th 2017

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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

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.