Trout Kottwitz - cooking recipe

Ingredients

5 Tbsp. butter
8 fillets trout
1 can very coarsely chopped artichoke bottoms (1 to 2 c.)
2 c. sliced mushrooms
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. Brown Sauce
2 Tbsp. lemon juice
2 c. melted butter (1 lb.)

Preparation

Melt 5 tablespoons butter in a large heavy skillet; add trout, artichokes and mushrooms and cook 7 to 8 minutes over medium heat or until fish flakes easily with a fork.
Sprinkle with salt and pepper while cooking.
Remove fish and vegetables to heated plates or keep warm in low oven.
Combine Brown Sauce, lemon juice and the 2 cups butter; mix with a wire whisk and cook over low heat until heated through.
To serve, ladle about 1/4 cup sauce over each fillet.
Makes 8 servings.