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.
9,8354.3/5 for 26 ratings
Grade this recipe:

Last modified on: June 11th 2017

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
26 min.11 min.37 min.
Keeping: Should be eaten immediately.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 10 min.
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 - 1 min.
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 - 8 min.
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 - 3 min.
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 - 2 min.
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 - 10 min.
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 - 3 min.
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
Energetic valueProteins CarbohydratesFats
608 Kcal or 2,546 Kj22 gr45 gr38 gr
30 %9 %4 %6 %
Per 100 g
Energetic valueProteins CarbohydratesFats
92 Kcal or 385 Kj3 gr7 gr6 gr
5 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
152 Kcal or 636 Kj6 gr11 gr9 gr
8 %2 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
LeekLeek: You can get more informations, or check-out other recipes which use it, for example: Leek and fresh tuna tart, Sautéed Pork with Peanuts, Chinese Soup, Couscous, Scallop and leek pancakes, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: How to prevent butter burning during cooking, Parcels of fish fillet in spinach, Canadian apple crumble, Little caramelized peach tarts, Pan-fried salmon with white cabbage, ... All
Mushroom Mushroom "jus": You can get more informations, or check-out other recipes which use it, for example:
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: You should not leave egg yolks in contact with sugar, Key Lime Pie for Jeremy, Fresh mint ice-cream, Butter cream, Chocolate cream with a crunch, irish coffee mousse, ... All

Other recipes you may also like

[Chestnut cake]
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,3625/5 for 1 ratings 53 min.
[Fruit crumble]
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
71,2114.0/5 for 20 ratings 1 hour 11 min.
[Gingerbread]
Gingerbread
Maybe this recipe will bring back memories.
63,0414.2/5 for 10 ratings 1 hour 4 min.
[Exotic fruit tart]
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
66,6965/5 for 1 ratings 2 hours 23 min.
[Pear tart with almond cream]
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
73,5174.2/5 for 19 ratings 1 hour 14 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-17)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page