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.
28K 26 4.3
Last modified on: June 11th 2017
Keywords for this recipe:
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.
Source
Home made.
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: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Leek: You can get more informations, or check-out other recipes which use it, for example: Leek and egg frichti, Rustic chicken and mushroom pie, Chinese Soup, Jerusalem artichoke purée with leeks, Normandy seafood stew, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Koulibiak in pie dish, Cream sauce with Vin Jaune, Panettone, Salmon and Spinach Gratin, Smoked eggs, ... 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: Béarnaise sauce, Langoustine sabayon tart, Peach and verbena feuilleté, Smoked salmon sacristains, Paris-Brest, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.309K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.336K4.0 1 hour 11 min. February 21th 2011
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.297K5 2 hours 23 min. May 27th 2020
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".344K4.3 1 hour 14 min. March 17th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-06-04)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
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.
Note: We'll never share your e-mail address 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.