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.
19K 26 4.3
Last modified on: June 11th 2017
Keywords for this recipe:LeeksSteam cookingSabayonMorrels
500 g 
30 g 
2 
6 tablespoons 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 26 min. | 11 min. | 37 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 608 Kcal or 2,546 Kj | 20 gr | 41 gr | 38 gr |
| 30 % | 8 % | 4 % | 6 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 92 Kcal or 385 Kj | 3 gr | 6 gr | 6 gr |
| 5 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 152 Kcal or 636 Kj | 5 gr | 10 gr | 9 gr |
| 8 % | 2 % | 1 % | 1 % |
How much will it cost?
- For 4 people : 40.89 €
- Per person : 10.22 €
Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
 | Leek: You can get more informations, or check-out other recipes which use it, for example: Scallops au gratin, Leek and egg frichti, Sautéed chicken with leeks, Filo leeks and cheese tart, Chicken with rice and leeks, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Salmon chard rolls, Sicilian Epiphany Pie, Traditional nutty choc-chip cookies, Foie gras fingers, Brioche galette, ... All |
 | Mushroom "jus": You can get more informations, or check-out other recipes which use it, for example: |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Leek and fresh tuna tart, Paris-Brest, Real custard sauce (crème anglaise), Finger biscuits, Flognarde, ... All |
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