Steamed leeks with morel sabayon
For this very simple recipe, steamed leeks (cooked in 2 stages) are served with a sabayon made with mushroom "jus", preferably from morels.
The sabayon is the major taste element in this dish, and adds a delicious woodland-mushroom flavour.
The sabayon is the major taste element in this dish, and adds a delicious woodland-mushroom flavour.
59 K 4.2/5 (27 reviews)432482
Last modified on: June 11th 2017
500 g 
30 g 
2 
6 tablespoons 
Times for this recipe
Preparation
30 min.
Cooking
15 min.
All in all
40 min.
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Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 2 - ⌛ 1 min.
Steam the leeks: the best way is to use a steamer basket so they sit just above the water, not in contact with it, and put the pan on high heat.
Stage 3 - ⌛ 8 min.
Cook uncovered and keep an eye on both their texture and colour - they should stay nice and green and still have a little "bite".
Please note that we don't salt them when steaming.
Please note that we don't salt them when steaming.
Stage 4 - ⌛ 3 min.
Melt 30 g butter in a large frying pan on medium heat. When sizzling, add the leeks, salt and pepper and cook in this second stage for just 2 or 3 minutes, stirring frequently.
Check the seasoning, then keep hot.
Check the seasoning, then keep hot.
Stage 5 - ⌛ 2 min.
Prepare the morel sabayon
Put the 6 tablespoons mushroom "jus" (preferably from morels) into a bowl over a bain-marie. Add 2 egg yolks, salt and pepper.Stage 6
Whisk frequently and for a good while over the bain-marie...
Stage 7 - ⌛ 10 min.
...until it reaches the classic sabayon texture. Finish by checking the seasoning.
Note: to be sure your sabayon will work, you can also follow the tips in this recipe for sabayon.
Note: to be sure your sabayon will work, you can also follow the tips in this recipe for sabayon.
Stage 8 - ⌛ 3 min.
This is best served in individual hot dishes. Arrange a layer of leeks and pour the sabayon over. Finish with a little freshly ground pepper.
Remarks
Of course, if you have jus from another type of mushrooms, this will also work well.
For a more delicate flavour, replace 1/3 of the mushroom jus with the same volume of Vin Jaune - it's superb! (if you like Vin Jaune, that is...).
For a more delicate flavour, replace 1/3 of the mushroom jus with the same volume of Vin Jaune - it's superb! (if you like Vin Jaune, that is...).
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 18 RDI=29 % | 39 RDI=15 % | 37 RDI=52 % | 582 RDI=29 % | 2,440 RDI: 29 % |
| Per 100 g | 2 RDI=4 % | 5 RDI=2 % | 5 RDI=8 % | 88 RDI=4 % | 370 RDI: 4 % |
| Per person | 4 RDI=7 % | 9 RDI=4 % | 9 RDI=13 % | 145 RDI=7 % | 610 RDI: 7 % |
How much will it cost?
- For 4 people : 40.90 €
- Per person : 10.25 €
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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.
This recipe uses (among others)
Leek
Like these other recipes: Rice à la grecque, Gratin du Nord, Leek and Mimolette tart, Sliced veal with leeks and mushrooms, Creamy Winter Vegetable Soup, ... See them all 77
Butter
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Mushroom "jus"
You can get more informations, or check-out other recipes which use it, for example:
Egg yolk
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