Vegetable-Filled Fish Rolls
|Sliced almonds||1⁄4 Cup (4 tbs)|
|Butter/Margarine||3 Tablespoon, divided|
|Frozen peas||3⁄4 Cup (12 tbs), thawed|
|Chopped mushrooms||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Flounder fillets||1 Pound|
|Dried tarragon||1⁄2 Teaspoon, crushed|
|Chicken bouillon||1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Teaspoon|
Combine almonds and 2 tablespoons butter in a glass pieplate.
Microwave at HIGH for 3 to 3 1/2 minutes or until lightly toasted, stirring once.
Drain and set aside.
Combine English peas, mushrooms, onion, and remaining 1 tablespoon butter in a microwave-safe bowl.
Microwave at HIGH for 2 to 2 1/2 minutes or until onion is tender.
Stir in 2 tablespoons reserved almonds.
Cut fish lengthwise into 2-inch-wide strips.
Sprinkle one side of each strip with salt and tarragon.
Curl each piece loosely with seasoned side inward, leaving a 1 1/2-inch hole in center of each fish roll, secure with wooden picks.
Arrange fish rolls around outside edge of an 8-inch glass pieplate, spoon vegetable-almond mixture into center of fish rolls.
Cover dish with waxed paper, microwave at HIGH for 4 to 4 1/2 minutes or until fish flakes easily when tested with a fork, giving dish a half-turn after 2 minutes.
Carefully remove wooden picks, and transfer fish to serving platter.
Combine cornstarch, bouillon granules, and milk in a 4-cup glass measure, microwave at HIGH for 2 1/2 minutes or until mixture thickens, stirring once.
Stir in parsley and remaining 2 tablespoons almonds and spoon over fish rolls.