Steamed leeks with morel sabayon
Step by step recipe:
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.
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.
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.
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.
Whisk frequently and for a good while over the bain-marie...
...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.
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...).
Source:
Home made.Grade this recipe
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