Trout Kottwitz

1. 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. 2

   Sprinkle with salt and pepper while cooking.

3. 3

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

4. 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. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.