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Almond-Stuffed Flounder with Creamy Tarragon Sauce*

If you prefer, cook three ounces of fettuccine or linguine to serve under these fancy fish rolls in place of the wild rice. Choose a tomato or spinach pasta for added color and flavor.

2 4-ounce fresh or frozen flounder or sole fillets (1/4 to 1/2 inch thick)
1/2 cup shredded Swiss cheese (2 ounces)
2 tablespoons chopped almonds
1 tablespoon snipped chives
2 tablespoons margarine or butter, softened
1/4 cup dry white wine
1/4 cup shredded carrot
2 teaspoons all-purpose flour
1/8 teaspoon dried tarragon, crushed
Dash salt
Dash white pepper
1/2 cup milk
1 cup hot cooked wild rice
Fresh tarragon (optional)

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
2. For stuffing, in a small bowl combine half of the Swiss cheese, the almonds, chives, and 1 tablespoon of the margarine or butter.
3. Spoon half of the stuffing onto one end of each piece of fish. Roll up fish around the stuffing. Place fish, seam side down, in a small baking dish. Sprinkle with paprika. Pour 3 tablespoons of the wine into the dish. Bake, uncovered, in a 375 degree F oven for 15 minutes or until fish flakes easily with a fork.
4. Meanwhile, for sauce, in a small saucepan cook carrot in the remaining margarine or butter for 3 to 4 minutes or until tender. Stir in the flour, tarragon, salt, and white pepper; add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in remaining Swiss cheese and remaining wine.
5. To serve, place fish rolls atop hot cooked wild rice; top with sauce. Garnish with fresh tarragon, if desired. Makes 2 servings.

Better Homes and Gardens