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.
39K 4.2/5 based on 27 reviews
Last modified on: June 11th 2017
Keywords for this recipe:
500 g 
30 g 
2 
6 tablespoons 
Times for this recipe
Preparation: 26 min.
Cooking: 11 min.
All in all: 37 min.
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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 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.
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.
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 | 20 7 % | 40 4 % | 40 6 % | 580 30 % | 2,440 30 % |
| Per 100 g | 2 1 % | 5 1 % | 5 1 % | 90 4 % | 370 4 % |
| Per person | 4 2 % | 9 1 % | 9 1 % | 150 7 % | 610 7 % |
How much will it cost?
- For 4 people : 40.89 €
- Per person : 10.22 €
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
Like these other recipes: Smooth mixed vegetable soup, Sautéed green vegetables, Leek and broccoli "à la flamande", Flamiche, Hotpot my grandmother's way , ... See them all 71
Butter
Like these other recipes: Leek and potato soup, Strawberry and rhubarb crumble, Pear, grapefruit and pistachio tart, Basic cake batter - the French way, Mussels marinière, ... See them all 448
Mushroom "jus"
You can get more informations, or check-out other recipes which use it, for example:
Egg yolk
Like these other recipes: Pistachio confectioner's custard, Crème brulée, Sicilian Epiphany Pie, Pain perdu, Fruit crémeux, ... See them all 72
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