Subj : BH&G 2777
To   : All
From : Dave Drum
Date : Fri May 21 2021 13:50:00

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
 
MMMMM

.... "Any kid will run any errand for you; if you ask at bedtime." -- Red
kelton
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