Trout meunière with thyme and pine nuts from Dinner in French: My Recipes by Way of France (page 166) by Melissa Clark

  • thyme
  • lemons
  • Show all ingredients...

  • EYB Comments

    Can substitute ghee for a portion of butter, and slivered almonds for pine nuts.

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Notes about this recipe

  • Eat Your Books

    Can substitute ghee for a portion of butter, and slivered almonds for pine nuts.

  • katiesue28 on January 12, 2024

    Absolutely delicious, decadent, and elegant! I served with a potato and parsnip puree that I didn't add any butter to as this recipe's sauce has a TON! If serving without a side starch, you can decrease the butter a little.

  • pholoppo on January 11, 2023

    Amazing - 3 minutes per side is just right. Served with new potatoes and green beans.

  • tarae1204 on April 26, 2022

    Delicious. I used trout fillets rather than the whole fish, and cooked three minutes per side. Glad I clarified the butter well ahead of time! Served with tagliatelle.

  • Pewins on December 26, 2020

    Good. Needs lemon in the final butter sauce.

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