Source: Midwest Living


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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 375 degree F 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.

Nutrition Facts

542 calories; fat 31g; cholesterol 84mg; saturated fat 10g; carbohydrates 27g; protein 34g; sodium 465mg.