5 tbsp. butter
8 fillets speckled trout
1 c. very coarsely chopped artichoke bottoms
1 1/4 c. sliced mushrooms
1/2 c. Brown Sauce
2 tbsp. lemon juice
2 c. melted butter (1 lb.)

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.

BROWN SAUCE:

In a saucepan melt 1 1/2 tablespoons butter; blend in 1 1/2 tablespoons all- purpose flour. Stir in 2 cups beef broth. Bring to boiling and cook 3 to 5 minutes. Simmer, uncovered, 30 minutes, stirring occasionally, until sauce is reduced to 1 1/3 cups. Use sauce for Trout Kottwitz; store remaining sauce, covered, in refrigerator.