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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.

6,2014.3/5

Last modified on: June 11^th 2017

For 4 people, you will need:

1 500 g leek
2 30 g butter
3 2 egg yolks
4 6 tablespoons mushroom "jus"
5 salt
6 pepper
Total weight: 660 grams

Change for: 2 people 4 people 8 people 12 people

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preservation: Should be eaten immediately.

Step by step recipe

Stage 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.

Stage 2

Steamed leeks with morel sabayon : Photo of step #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.

Stage 3

Steamed leeks with morel sabayon : Photo of step #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.

Stage 4

Steamed leeks with morel sabayon : Photo of step #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.

Stage 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.

Stage 6

Steamed leeks with morel sabayon : Photo of step #6

Whisk frequently and for a good while over the bain-marie...

Stage 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.

Stage 8

Steamed leeks with morel sabayon : Photo of step #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...).

Nutritional information

Whole recipe
Calories	Proteins	Carbohydrates	Fats
583	20 gr	41 gr	38 gr
29 %	8 %	4 %	6 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
88	3 gr	6 gr	6 gr
4 %	1 %	1 %	1 %

Per person
Calories	Proteins	Carbohydrates	Fats
145	4 gr	10 gr	9 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.

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This recipe use (among others)

	Leek: You can get more informations, or check-out other recipes which use it, for example: Flamiche, Creamy Winter Vegetable Soup, Thaï rice with small vegetables, Sautéed Pork with Peanuts, Chinese style chicken, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: How to prevent butter burning during cooking, "BN style" chocolate-filled biscuits, Surprise bread, Apple Batter Puddings, Almond mug cake for Mary, ... 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: Pain perdu, Fresh mint ice-cream, Spaghetti Carbonara, Real custard sauce (crème anglaise), Chocolate cream with a crunch, irish coffee mousse, ... All

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