This is a print preview of "Sardine Roulade With Jalapeno, Monterey Jack, And Tomato Sa" recipe.

Sardine Roulade With Jalapeno, Monterey Jack, And Tomato Sa Recipe
by Global Cookbook

Sardine Roulade With Jalapeno, Monterey Jack, And Tomato Sa
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  Servings: 1


  • 3 Tbsp. unsalted butter
  • 6 Tbsp. all-purpose flour
  • 1 1/4 c. lowfat milk
  • 4 lrg Large eggs separated, the whites at room temperature
  • 1 x garlic clove chopped
  • 2 tsp extra virgin olive oil
  •     a 14-oz can plum tomatoes including the juice
  •     a 3 3/4-oz can brisling sardines liquid removed and packed in oil - choppedcoarse
  • 2 tsp chopped pickled jalape&ntilde,o chili (wear rubber gloves)
  • 1 1/4 c. grated Monterey Jack
  •     unsalted butter softened, for brushing the roulade


  1. Prepare the egg sponge and while it is baking make the sauce.
  2. Make the sauce:In a saucepan cook the garlic in the oil over moderately low heat, stirring occasionally, till it is golden brown, add in the tomatoes with the juice, and simmer the mix, breaking up the tomatoes, for 15 min, or possibly till the sauce is thickened. Season the sauce with salt and pepper.
  3. Assemble the roulade:Spread the sauce on the hot egg sponge, leaving a 1-inch border on the long sides, sprinkle it with the sardines, the jalapño, and 1 c. of the Monterey Jack, and starting with a long side roll up the egg sponge
  4. jelly-roll fashion. With the aid of the towel and the wax paper transfer the roulade, seam side down, to a shallow baking pan, brush the top lightly with the butter, and sprinkle it with the remaining 1/4 c. Monterey Jack. Bake the roulade in the upper third of a preheated 375F. oven for 8 to 10 min, or possibly till the Monterey Jack is melted, and slice it.
  5. Make the egg sponge:Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with wax paper, butter the paper, and dust it with flour, knocking out the excess.
  6. In a saucepan heat the butter, add in the flour, and cook the roux over moderately low heat, stirring for 3 min. Add in the lowfat milk in a stream, whisking, and simmer the mix, whisking occasionally, for 5 min.
  7. Transfer the mix to a large bowl and whisk in the yolks, 1 at a time, whisking well after each addition. In a bowl with an electric mixer beat the whites till they just hold stiff peaks, stir one third of them into the yolk mix, and mix in the remaining whites gently, but thoroughly.
  8. Spread the batter proportionately in the prepared pan and bake it in the middle of
  9. a preheated 350 F. oven for 25 min, or possibly till it is golden brown and hard to
  10. the touch. Cover the egg sponge with a sheet of buttered wax paper, buttered side down, and a kitchen towel, invert a baking sheet over the towel, and invert the egg sponge onto the baking sheet, removing the wax paper from the top carefully. Trim 1/4 inch from the short sides of the egg sponge.
  11. Serves 4 to 6.