Trout Kottwitz

Name: Trout Kottwitz
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.)

9 ingredients

6 steps

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.)

Directions

1

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.
2

Sprinkle with salt and pepper while cooking.
3

Remove fish and vegetables to heated plates or keep warm in low oven.
4

Combine Brown Sauce, lemon juice and the 2 cups butter; mix with a wire whisk and cook over low heat until heated through.
5

To serve, ladle about 1/4 cup sauce over each fillet.
6

Makes 8 servings.