MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Almond-Stuffed Flounder w/Creamy Tarragon Sauce
Categories: Seafood, Nuts, Cheese, Vegetables, Herbs
Yield: 2 Servings

2 (4 oz ea) flounder or sole
- filets; 1/4" to 1/2" thick
1/2 c Shredded Emmenthaler Swiss
- cheese
2 tb Chopped almonds
1 tb Snipped chives
2 tb Butter; softened
Paprika
1/4 c Dry white wine
1/4 c Shredded carrot
2 ts All-purpose flour
1/8 ts Dried tarragon; crushed
ds (ea) salt & white pepper
1/2 c Milk
1 c Hot cooked wild rice
Fresh tarragon (opt)

Thaw fish, if frozen. Rinse fish; pat dry with paper
towels. Set aside.

For stuffing, in a small bowl combine half of the Swiss
cheese, the almonds, chives, and 1 tablespoon of the
margarine or butter.

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 375ºF/190ºC oven for 15 minutes or until
fish flakes easily with a fork.

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.

To serve, place fish rolls atop hot cooked wild rice; top
with sauce. Garnish with fresh tarragon, if desired.

Makes 2 servings.

Better Homes & Gardens | June 2015

MM Format by Dave Drum - 15 June 2015

Uncle Dirty Dave's Archives

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