1 can very coarsely chopped artichoke bottoms 1 to 2 c
2 c sliced mushrooms
12 tsp salt
18 tsp pepper
12 c Brown Sauce
2 Tbsp lemon juice
2 c melted butter 1 lb
Directions
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 14 cup sauce over each fillet
