Anchovy Roll with West Bothnia Cheese
- 120ml (1/2 cup) heavy cream (chilled to 4°C or 39°F)
- 120ml (1/2 cup) milk
- 60g (2 1/8 oz) all-purpose flour
- 115g (4 oz) grated aged cheddar cheese
- 50g (1 3/4 oz) softened butter
- 3 egg yolks, 3 egg whites
- 3/4 tsp baking powder
- 50g (1 3/4 oz) anchovy fillets (drained and chopped), Fresh parsley
1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, whisk together 120ml of heavy cream, 60g of all-purpose flour, and 3/4 teaspoon of baking powder.
3. In a separate bowl, beat 3 egg whites until stiff peaks form, then set them aside for later use.
4. In another bowl, whisk together 3 egg yolks and 120ml of milk until smooth.
5. Add 50g of softened butter to the egg yolk mixture and whisk until fully incorporated.
6. Gradually pour the egg yolk mixture into the cream mixture, whisking continuously to avoid lumps.
7. Gently fold in the beaten egg whites until no streaks remain, taking care not to deflate the mixture.
8. Add 50g of chopped anchovy fillets to the mixture and fold them in gently.
9. Pour the mixture into a greased and floured baking dish, making sure to cover the entire surface.
10. Sprinkle 115g of grated aged cheddar cheese on top of the mixture, evenly distributing it.
11. Bake for 25-30 minutes, or until the top is golden brown.
12. Remove the dish from the oven and garnish with fresh parsley.
- Mixing bowls
- Whisk
- Measuring cups
- Baking dish
- Oven
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