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Steamed leeks with morel sabayon

Name: Steamed leeks with morel sabayon
Prep time: 26 min
Cook time: 11 min
Total time: 37 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g leek; 30 g butter; 2 egg yolks; 6 tablespoons mushroom "jus"; salt; pepper

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.

56 K 4.2/5 (27 reviews)

40 min.

Easy

40.90 €

4 people

6 Ingredients

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

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

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Step by step recipe

Stage 1 - ⌛ 10 min.

Steamed leeks with morel sabayon : Stage 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 - ⌛ 1 min.

Steamed leeks with morel sabayon : Stage 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 - ⌛ 8 min.

Steamed leeks with morel sabayon : Stage 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 - ⌛ 3 min.

Steamed leeks with morel sabayon : Stage 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 - ⌛ 2 min.

Steamed leeks with morel sabayon : Stage 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

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

Stage 7 - ⌛ 10 min.

Steamed leeks with morel sabayon : Stage 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 - ⌛ 3 min.

Steamed leeks with morel sabayon : Stage 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...).

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 %