1/4 c. shredded Swiss cheese
2 tbsp. slivered almonds
1 tbsp. snipped chives
1 tbsp. butter
2 flounder or sole fillets
Paprika
3 tbsp. dry white wine
3 oz. fettuccine, cooked and drained
1 recipe Creamy Tarragon Sauce (below)

Divide cheese, almonds, chives and butter over the 2 fish fillets. Roll or fold in half and place in baking dish. Sprinkle with paprika. Pour wine over fish. Bake at 375 degrees for 15 to 20 minutes. Test for flakiness. Serve by placing fish on top of cooked pasta and spoon sauce over.

In saucepan saute: 2 tbsp. butter

Saute for 3-4 minutes.

Stir in: Dash white pepper and salt 1/4 tsp. dried tarragon 1 c. milk

Cook until thickened. Stir in: 2 tbsp. wine

Serves 2.