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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.

50 K 4.2/5 (27 reviews)

40 min.

Easy

$47.80

4 people

6 Ingredients

Last modified on: June 11^th 2017

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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

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

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Times for this recipe

Preparation: 30 min.

Cooking: 15 min.

All in all: 40 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.

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.

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.

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.

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.

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...).

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 recipe	20 RDI=7 %	40 RDI=4 %	40 RDI=6 %	580 RDI=30 %	2,440 RDI: 30 %
Per 100 g	2 RDI=1 %	5 RDI=1 %	5 RDI=1 %	90 RDI=4 %	370 RDI: 4 %
Per person	4 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 : $47.80
Per person : $11.95

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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)

Leek

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Butter

Like these other recipes: Sorrel omelette, Flaky brownie brioche, Apple and almond gratin, Hazelnut and orange cake, Kale and potato soup, ... See them all 474

Mushroom "jus"

You can get more informations, or check-out other recipes which use it, for example:

Egg yolk

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