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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.

46 K 4.2/5 (27 reviews)

40 min.

Easy

40.90 €

4 people

6 Ingredients

Last modified on: June 11^th 2017

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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 to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

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Times for this recipe

Preparation: 30 min.

Cooking: 15 min.

All in all: 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

Cook the leeks in 2 stages

Clean and peel 500 g leeks. Instead of slicing straight across, cut them on the diagonal.

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.

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.

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.

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...).

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	20 RDI=7 %	40 RDI=4 %	40 RDI=6 %	580 RDI=30 %	2,440 RDI: 30 %
Per 100 g	2 RDI=1 %	5 RDI=1 %	5 RDI=1 %	90 RDI=4 %	370 RDI: 4 %
Per person	4 RDI=2 %	9 RDI=1 %	9 RDI=1 %	150 RDI=7 %	610 RDI: 7 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, egg

How much will it cost?

For 4 people : 40.90 €
Per person : 10.25 €

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)

Leek

Like these other recipes: Layered Leek and Egg Gratin , Flamiche, Fisherman's Ragout, Filo leeks and cheese tart, Icelandic-style fish and vegetable pie, ... See them all 72

Butter

Like these other recipes: Quick Strawberry Millefeuille, Salmon rillettes, Apple custard tart, Lime crémeux, Apple and almond cake, ... See them all 465

Mushroom "jus"

You can get more informations, or check-out other recipes which use it, for example:

Egg yolk

Like these other recipes: Tagliatelle and courgette spaghetti, carbonara style, Gâteau Breton (Brittany butter cake), Spaghetti Carbonara, Chocolate cream with a crunch, irish coffee mousse, Pistachio confectioner's custard, ... See them all 73

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