Duck Egg, Spinach and Gruyere Cheese Roulade
Created by Russell Brown
This really is a recipe you can make your own, as the white sauce is the vehicle for whatever flavours you fancy. Ham and mushroom, sundried tomato and olive, bacon and avocado, there are plenty of possibilities.
What you’ll need
This makes around 10 slices and is ideal served cold for picnics or in lunch boxes.
20g plain flour
15g unsalted butter
5g Dijon mustard
250g bag raw spinach
100g grated Gruyere cheese
4 Waddling Free duck eggs beaten with 2 tbs milk
2tbs olive oil
Let’s get cooking
Start by cooking the spinach. Pick any large stalks from the spinach, wash thoroughly and then dry, using a salad spinner if you have one. Heat a tablespoon of oil in a large pan until just smoking, then tip all the spinach in, season, and cook, stirring hard until wilted, for around 30 seconds. Tip out onto a tray and spread out to cool. Once cool, chill, squeeze out any excess liquid and roughly chop.
Make a cheese sauce by melting the butter in a small pan, adding the flour and cooking out the roux for 1 minute. Gradually add the cold milk, stirring well to keep the sauce smooth. Once all the milk has been incorporated, cook out for 3-4 minutes and then add the cheese. Season well with Maldon salt, black pepper, and add the mustard. Press a piece of cling film onto the surface of the sauce and allow to cool. The sauce should be very thick.
Line a 20cm x 30cm baking tray with a sheet of silicone paper cut to fit the base of the tray. Oil well with a tablespoon of oil. Heat the tray in an oven at 160℃ for 5 min. Season the beaten eggs and pour into the tray. Return to the oven and bake until the omelette is just set (this will take 4-5 minutes). When the omelette is done, cover with a sheet of silicone paper and then a chopping board. Carefully invert the omelette onto the board, trim the edges and roll up from one of the long edges with the silicone paper exactly as for a swiss roll. Allow the omelette to cool for around 30 minutes to room temperature. Mix the chopped spinach with the cheese sauce and carefully unroll the omelette. Spread the cheese mix over the omelette leaving a 2cm border around the edges. Roll up again, wrap in cling film and chill completely in the fridge to firm up. Slice to serve.
Share your recipe creations with us…