Steamed leeks with morel sabayon

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
26 min.	11 min.	37 min.

Step by step recipe

1	Cook the leeks in 2 stages Clean and peel 500 g leeks. Instead of slicing straight across, cut them on the diagonal.
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	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	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	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	Whisk frequently and for a good while over the bain-marie...
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	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...).

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