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.
41 K 4.2/5 (27 reviews)
40 min.
Easy
4 people
6 IngredientsLast modified on: June 11th 2017
500 g 
30 g 
2 
6 tablespoons 
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 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 RDI=5 % | 40 RDI=3 % | 40 RDI=4 % | 580 RDI=20 % | 2,440 RDI: 20 % |
| Per 100 g | 2 RDI=1 % | 5 RDI=0 % | 5 RDI=1 % | 90 RDI=3 % | 370 RDI: 3 % |
| Per person | 4 RDI=1 % | 9 RDI=1 % | 9 RDI=1 % | 150 RDI=5 % | 610 RDI: 5 % |
How much will it cost?
- For 4 people : 40.90 €
- Per person : 10.25 €
Change currency: 
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: Warm Leek and Potato Salad, Layered Leek and Egg Gratin , Welsh-style potato purée, Maroilles cheese quiche, Taos hotpot, ... See them all 71
Butter
Like these other recipes: Grandma Solange's biscuits, Scrambled eggs (Oeufs brouillés), Two-cheese vegetable gratin, Smoked eggs, Panettone, ... See them all 450
Mushroom "jus"
You can get more informations, or check-out other recipes which use it, for example:
Egg yolk
Like these other recipes: Pain perdu, You should not leave egg yolks in contact with sugar, Langoustine sabayon tart, Finger biscuits, Confectioner's custard (Crème pâtissière, or French pastry cream), ... See them all 72
Other recipes you may also like
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.May 23th 20171.19 M 23.8 6 hours 30 min.
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.June 22th 2011241 K 15 1 hour 30 min.
Grilled fillet of salmon with corn-salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...October 13th 2010266 K 13.9 1 hour 15 min.
Bacon and cabbage omelette
A classic, peasant-style omelette with fried bacon bits and blanched green cabbage.April 26th 201761 K4 50 min.
Gratin Comtois
This version of Gratin Comtois begins like the classic gratin dauphinois, but uses Morbier cheese, and diced Morteau sausage for a hint of smoky flavour. There's no denying it, this is a rich and hearty dish!April 7th 202130 K 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.