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Trout with mushrooms and artichokes

February 13, 2013
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle


5 Tbs. butter

8 fillets speckled trout

1 C. very coarsely chopped artichoke bottoms

1 1/4 C. sliced mushrooms

1/2 tsp. salt

1/8 tsp. pepper

1/2 C. brown sauce

2 Tbs. lemon juice

2 C. melted butter

How To:

1. Make a brown sauce with 1-1/2 Tbs. butter, 1-1/2 Tbs. flour and 2 C. beef broth and set aside.

2. Melt 5 Tbs. butter in a large heavy skillet.

3. Add trout, artichokes and mushrooms and cook for 7-8 minutes over medium heat or until fish flakes easily with a fork.

4. Sprinkle with salt and pepper while cooking.

5. Remove fish and vegetables to a heated platter and keep warm in a low oven.

6. Combine brown sauce, lemon juice, and the 2 cups of butter. Mix with a wire whisk and cook over low heat until heated through.

7. To serve, ladle about 1/2 cup sauce over each fillet.

Serves 8

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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