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.
