Steamed leeks with morel sabayon

Step by step recipe:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Steamed leeks with morel sabayon : Photo of step #6
    Whisk frequently and for a good while over the bain-marie...
  7. 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.
  8. 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...).

Source:

Home made.

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