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.
46 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.
To finish around 7pm, you'll need to have started before: 18:55.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=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 % |
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: Welsh-style potato purée, Sliced veal with leeks and mushrooms, Polenta parmentier, Vegetable stock, Leek and celery soup, ... See them all 73
Butter
Like these other recipes: Filo leeks and cheese tart, Salad greens and small omelette, Rice pudding with fruit and nuts, Flaky brownie brioche, Potatoes with prawns, ... See them all 468
Mushroom "jus"
You can get more informations, or check-out other recipes which use it, for example:
Egg yolk
Like these other recipes: Crème de foie gras, Pain perdu, Gâteau Breton (Brittany butter cake), Scallops with crunchy vegetables and wine sabayon, Asparagus "en petit pois", ... See them all 73
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