Cheese roulade

60 minutes

1.

Wash the herbs for the dough and cut finely. Mix the egg yolks, flour, breadcrumbs, parmesan and herbs together. Season with salt, pepper and nutmeg. Beat the egg white until stiff and fold into the mixture. Spread evenly on a baking sheet lined with baking paper. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 15 minutes. In the meantime, grate cheese for the filling. Mix with eggs and flour. Also season with salt, pepper and nutmeg. Turn the dough out onto a damp kitchen towel, peel off the baking paper. Spread the filling on the dough base. Roll up tightly from the wide side with the help of the kitchen towel. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for another 15 minutes. In the meantime, wash and chop the herbs for the sauce. Peel onion and chop finely. Heat 3 tablespoons of fat. Sweat the onion in it, dust the flour over it and sweat it. Add the stock and cream, stirring constantly, and bring to the boil. Stir in herbs and season with salt, pepper and lemon juice. Clean, peel and finely dice the carrots. Briefly blanch in boiling salted water and drain. Wash, quarter and core the tomatoes. Cut the pulp into small cubes. Remaining fatheat. Toss tomatoes and carrots in it. Cut the cheese roulade into slices. Serve with the sauce and vegetables. Serve garnished with fresh herbs if you like.