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Steamed leeks with morel sabayon

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

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Last modified on: June 11th 2017

For 4 people, you will need:

How long does it take?

Preservation: Should be eaten immediately.

Step by step recipe

1 Steamed leeks with morel sabayon : Photo of step #1

Cook the leeks in 2 stages

Clean and peel 500 g leeks. Instead of slicing straight across, cut them on the diagonal.
2 Steamed leeks with morel sabayon : Photo of step #2Steam 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 Steamed leeks with morel sabayon : Photo of step #3Cook 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.
4 Steamed leeks with morel sabayon : Photo of step #4Melt 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.
5 Steamed leeks with morel sabayon : Photo of step #5

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.
6 Steamed leeks with morel sabayon : Photo of step #6Whisk frequently and for a good while over the bain-marie...
7 Steamed leeks with morel sabayon : Photo of step #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.
8 Steamed leeks with morel sabayon : Photo of step #8This 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...).

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
58320 gr41 gr38 gr
29 %8 %4 %6 %
Per 100 g
CaloriesProteins CarbohydratesFats
883 gr6 gr6 gr
4 %1 %1 %1 %
Per person
CaloriesProteins CarbohydratesFats
1454 gr10 gr9 gr
7 %2 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 1.56 €
Per person : 0.39 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

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