Selma’s Trout Almondine

Last year’s American Thanksgiving meal featured Patty’s Swedish Meatballs, so I would be remiss not to include Selma’s Trout Almondine. By the way, making something “Almondine” just means that you’ve added almonds to it. So technically you can make any dish sound fancy and French by throwing some seeds on top. Oh yeah, almonds aren’t nuts they are technically seeds. You can learn so much from this blog!

Ingredients

• 1 trout ($2 off version is NOT advisable)
• Lemon slices from 1 lemon
• 2 Tablespoons Butter
• Splash of White Wine
• 4 Sprigs of Italian flat-leaf parsley
• 1/4 cup Sliced almonds, toasted

Directions

Preheat oven to 350 degrees F. Clean trout thoroughly and then place on tin foil in a baking pan. Put butter, parsley, and lemon slices inside the fish and “close” the fish. Place more lemon slices on the outside of the fish as well. Lightly close tin foil around fish and place in the oven. Bake for 8-10 minutes. After pulling the trout out of the oven, toast almonds on medium heat for 2 minutes and immediately serve on top of fish.

It looks about as good as it tastes – so not very good. This dish sounds fancy, being French and all, but it’s actually extremely simple to make – especially compared to Swedish Meatballs. What does this say about the work ethic of Selma vs. Patty? Season Two Patty chose a life of celibacy, while Selma had celibacy thrust upon her. Does that mean that Selma was channeling her unrequited sexual frustrations into cooking? Or am I, as per usual, reading too much into The Simpsons? It’s probably the first one, since there’s obviously no such thing as reading too much into The Simpsons.

Cromulence: 5 Hurray for Everythings out of 10

Selma’s Trout Almondine Recipe From: Bart vs. Thanksgiving (The Simpsons Season 2- Episode 7)