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Steamed leeks with morel sabayon

Name: Steamed leeks with morel sabayon
Prep time: 26 min
Cook time: 11 min
Total time: 37 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g leek; 30 g butter; 2 egg yolks; 6 tablespoons mushroom "jus"; Salt; Pepper

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.

59 K 4.2/5 (27 reviews)432482

Duration

40 min.

Difficulty

Easy

Last modified on: June 11^th 2017

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

30 min.

Cooking

15 min.

All in all

40 min.

Preparation 30 min.

Cooking 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Steamed leeks with morel sabayon : Stage 1

Cook the leeks in 2 stages

Clean and peel 500 g leeks. Instead of slicing straight across, cut them on the diagonal.

Stage 2 - ⌛ 1 min.

Steamed leeks with morel sabayon : Stage 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.

Stage 3 - ⌛ 8 min.

Steamed leeks with morel sabayon : Stage 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.

Stage 4 - ⌛ 3 min.

Steamed leeks with morel sabayon : Stage 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.

Stage 5 - ⌛ 2 min.

Steamed leeks with morel sabayon : Stage 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.

Stage 6

Whisk frequently and for a good while over the bain-marie...

Stage 7 - ⌛ 10 min.

Steamed leeks with morel sabayon : Stage 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.

Stage 8 - ⌛ 3 min.

Steamed leeks with morel sabayon : Stage 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...).

Keeping: Should be eaten immediately.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=4 %	5 g RDI=2 %	5 g RDI=8 %	88 kcal RDI=4 %	370 kJ RDI=4 %
Per person	4 g RDI=7 %	9 g RDI=4 %	9 g RDI=13 %	145 kcal RDI=7 %	610 kJ RDI=7 %
Whole recipe	18 g RDI=29 %	39 g RDI=15 %	37 g RDI=52 %	582 kcal RDI=29 %	2,440 kJ RDI=29 %