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, Hearty leek and sprout soup, Leek and Jerusalem artichoke soup, Leeks in vinaigrette , Thaï rice with small vegetables, ... See them all 71
Butter
Like these other recipes: Brioche Tatin, Citrus tart, Clementine confectioner's custard, Caramelized apple "moelleux" cake, Breton sablé biscuit dough, ... 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: Shortbread tart with sweet apricots and rosemary, Salmon chard rolls, You should not leave egg yolks in contact with sugar, Crusty cockle tart, Quiche filling mixture, ... See them all 72
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