Preparation | Cooking | Start to finish |
---|---|---|
30 min. | 15 min. | 40 min. |
1 | Cook the leeks in 2 stagesClean 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 sabayonPut 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. |