Steamed leeks with morel sabayon


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.
43 K 4.2/5 (27 reviews)
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Last modified on: June 11th 2017
For 4 people, you will need:

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Times for this recipe
Preparation: 30 min.
Cooking: 15 min.
All in all: 40 min.
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Step by step recipe


Stage 1 - 10 min.
Steamed leeks with morel sabayon

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
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
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
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

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
Steamed leeks with morel sabayon
Whisk frequently and for a good while over the bain-marie...

Stage 7 - 10 min.
Steamed leeks with morel sabayon
...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
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.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=7 %40 RDI=4 %40 RDI=6 %580 RDI=30 %2,440 RDI: 30 %
Per 100 g2 RDI=1 %5 RDI=1 %5 RDI=1 %90 RDI=4 %370 RDI: 4 %
Per person4 RDI=2 %9 RDI=1 %9 RDI=1 %150 RDI=7 %610 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg
How much will it cost?
  • For 4 people : 40.90 €
  • Per person : 10.25 €

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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)
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