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.
5,568 4.3/5
Last modified on: June 11th 2017
For 4 people, you will need:
How long does it take?
| 1 |  | Cook the leeks in 2 stagesClean and peel 500 g leeks. Instead of slicing straight across, cut them on the diagonal. |
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| 2 |  | 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. | |
| 3 |  | 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. |
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| 4 |  | 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. |
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| 5 |  | Prepare the morel sabayonPut the 6 tablespoons mushroom "jus" (preferably from morels) into a bowl over a bain-marie. Add 2 egg yolks, salt and pepper. |
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| 6 |  | Whisk frequently and for a good while over the bain-marie... | |
| 7 |  | ...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. |
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| 8 |  | 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...).
Nutritional information
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How much will it cost?
For 4 people : 1.56 €
Per person : 0.39 €
Source: Home made.
More recipes?
This recipe use (among others) | Leek: You can get more informations, or check-out other recipes which use it, for example: Leek and fresh tuna tart, Scallops with fondue of leeks, Vol-au-vent, Baked leek and Camembert slices, Leek and tuna loaf, ... [All] |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Langoustine gratin, Brioche galette, Gâteau Breton (Brittany butter cake), Dipping bread with cheese, ... [All] |
 | Mushroom "jus": You can get more informations, or check-out other recipes which use it, for example: ... [All] |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Pistachio ice cream, Pain perdu, Blackcurrant, vanilla and lime verrine , Béarnaise sauce, Flognarde, ... [All] |
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