Leek Roulade

Makes about 10 pieces for an aperitif, entrée or side dish. 1.

1. carefully clean the leek, cut away the root and cut into fine rings. Chop the mint. Sauté both in the warm butter until the leeks have collapsed a little. Pour in the wine, add the stock cube and steam the leek for 5 minutes until all the liquid has boiled down (otherwise pour off the remaining liquid). Cool the leek.

Preheat the oven to 180 degrees. Line a large baking sheet with parchment paper and brush with oil.

Mix the egg yolks and mix with the leek. Add the flour and salt and mix to a thick batter. Whip the egg whites until very stiff and fold them into the leek mixture.

Spread the leek mixture on the prepared baking tray to a thickness of about 1 cm and sprinkle with the cheese. Immediately bake in the oven at 180 °C on the second shelf from the bottom for 10-12 minutes until light brown.

Turn the sponge out onto a lightly oiled parchment paper and remove the parchment paper. Top with the ham tendrils and roll the sponge into a roulade while still warm. Cool. Tip: If the leek roulade is served as an entrée, it goes well with a salad or curd cream with diced pears and finely chopped mint.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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