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.
The sabayon is the major taste element in this dish, and adds a delicious woodland-mushroom flavour.
48 K 4.2/5 (27 reviews)
40 min.
Easy
12 people
6 IngredientsLast modified on: June 11th 2017
For 12 people, you will need:
1 litre 500 ml 
92.88 mls 
6 
18 tablespoons 
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 15 min.
All in all: 40 min.
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.
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.
Please note that we don't salt them when steaming.
Stage 4 - 3 min.
Melt 92.88 mls 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.
Check the seasoning, then keep hot.
Stage 5 - 2 min.
Prepare the morel sabayon
Put the 18 tablespoons mushroom "jus" (preferably from morels) into a bowl over a bain-marie. Add 6 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.
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...).
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 | 60 RDI=20 % | 120 RDI=10 % | 110 RDI=20 % | 1,750 RDI=90 % | 7,320 RDI: 90 % |
| 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 % |
How much will it cost?
- For 12 people : 122.70 €
- 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)
Butter
Like these other recipes: Coconut sweetcrust pastry, Aperitif rolls, Hearty leek and sprout soup, White bean gratin "à l'italienne", Pear, grapefruit and pistachio tart, ... See them all 472
Mushroom "jus"
You can get more informations, or check-out other recipes which use it, for example:
Egg yolk
Like these other recipes: Fruit crémeux, Little lemon biscuits, Flognarde, Mousse with two chocolates, Peach and verbena feuilleté, ... See them all 73
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