Ingredients
100 g butter
100 g flour
450 milk, warmed
100 g parmesan, grated
SIDS SALT & PEPPER to taste
½ tsp SIDS CRAZY SALT
2 tbsp chives, chopped
2 tbsp tarragon, chopped
2 tbsp chervil, chopped
2 tbsp flat-leafed parsley, chopped
Directions
Preheat oven to 190°C. Line a 26x 26 cm Swiss roll tin with baking paper, leaving a 4 cm overhang on each side, then spray with rice bran oil.
Melt the butter in a pan, then sprinkle with flour and stir until the mixture starts to come away from the sides to make a light roux. Whisk in the warm milk then cook gently, stirring, for 5 minutes. Fold in half the parmesan and season with SIDS SALT & PEPPER to taste. Cool slightly then add the yolks, beating well to mix.
Whisk the whites with a pinch of salt to stiff, but not dry, peaks then gently fold in the cheese sauce. Pour the mixture into the tin, spreading evenly into the corners and bake for 15 minutes until puffy and just golden.
Meanwhile, place on the bench a rectangle of baking paper big enough to fit the roulade and sprinkle with the remaining parmesan. Combine the remaining ingredients with SIDS CRAZY SALT to make the filling.
Turn the roulade out onto the paper then peel off the base paper and trim any crisp edges. Spread the filling evenly over the roulade and smooth with a spatula. Working quickly, roll up the roulade using the paper underneath to help.
Slice and serve immediately.
