Making this dish in the slow cooker lets you layer the fish and stuffing rather than stuffing and rolling the fillets. You can substitute sole for the flounder. Serve with warm dinner rolls, a tossed salad, and cooked wild rice.
INGREDIENTS | SERVES 4
- Nonstick spray
- 4 (4-ounce) fresh or frozen flounder fillets
- 1 cup (4 ounces) Swiss cheese, grated
- ½ cup slivered almonds
- Optional: 1 tablespoon freeze-dried chives
- Sweet paprika, to taste
- Optional: ¼ cup dry white wine
- 1 tablespoon butter
- ½ cup carrot, grated
- 1 tablespoon all-purpose flour
- ¼ teaspoon dried tarragon
- Sea salt, to taste
- White pepper, to taste
- ½ cup milk
- ½ cup heavy cream
Treat the crock of the slow cooker with nonstick spray. Rinse the fish and pat dry with paper towels.
Lay 2 fillets flat in the slow cooker. Sprinkle the grated cheese, almonds, and chives (if using) over the fillets. Place the remaining fillets on top. Sprinkle paprika over the fish fillets. Pour the wine around the fish.
Add the butter and carrots to a microwave-safe bowl or measuring cup. Cover and microwave on high for 1 minute; stir and microwave on high for 1 more minute. Stir in the flour, tarragon, salt, and pepper. Whisk in the milk. Cover and microwave on high for 1 minute. Stir in the cream. Pour the sauce over the fish.
Cover and cook on low for 2 hours or until the fish is cooked through, the cheese is melted, and the sauce is thickened. Sprinkle with additional paprika before serving if desired. Turn off the slow cooker and let rest for 15 minutes.
To serve, use a knife to cut through all layers into four wedges. Spoon each wedge onto a plate (so that there is fish and filling in each serving).