BRICK STORE PUB’S PAN SEARED TROUT FILLET WITH SPAGHETTI SQUASH, APPLES AND ARUGULA

1 medium spaghetti squash

4 tablespoons unsalted butter, divided 2 leaves sage

2 tart apples

Water, as needed

1 teaspoon lemon juice Vegetable or olive oil, enough to film the

bottom of two skillets

1 medium yellow onion, cut into matchstick

pieces

2 minced cloves garlic

2 cups chicken stock

1/4 pound baby arugula

4 (4-ounce) rainbow trout fillets

Salt and pepper

Roasted Marcona almonds, for garnish

Heat oven to 350 degrees.

Cut spaghetti squash in half and remove seeds. Place cut side down on a rimmed baking sheet. Underneath each half, put 1 teaspoon butter and one sage leaf. Bake 30 to 45 minutes or until squash is tender and flesh separates into strands. Remove from oven and cool until you able to shred the squash. Set the shredded squash aside. Discard any liquid and the sage leaves.

While the squash is cooking, peel, core and dice the apples and put in a small bowl. Cover with cold water mixed with lemon juice. Set aside.

When ready to serve, heat a large skillet over medium-high heat. Add enough oil to cover the bottom of the skillet. The oil is ready when the surface ripples. Turn the heat down to medium, add onions and saute until almost transparent, about 3 minutes. Add reserved shredded spaghetti squash and stir together. Drain apples, discarding soaking liquid and patting the apples dry, and add to skillet.

Cook 30 seconds, stirring constantly. Add garlic and cook 10 seconds. Add chicken stock and arugula and reduce heat to medium low. Continue cooking until mixture has reduced by half, about 20 minutes. Remove skillet from heat and add remaining 3 tablespoons and 1 teaspoon butter. Stir until butter is melted and incorporated into sauce. Keep warm.

While sauce is reducing, prepare fish. Use a paper towel and pat trout fillets dry. Sprinkle both sides with salt and pepper.

In second large skillet over medium-high heat, add enough oil to cover the bottom of the skillet. Carefully arrange two fillets in hot oil, skin side down. Cook trout until golden brown at the edges, about 2 to 3 minutes. As it’s cooking, carefully lift edge of trout to be sure it’s browning but not burning. Use a fish spatula to carefully turn the fish and cook 1 minute more. Remove fillets to paper towels to drain, skin side up. Repeat with remaining fillets.

Divide the spaghetti squash mixture between four serving bowls. Top with trout, skin side up, and garnish with almonds. Serves: 4

Per serving: 431 calories (percent of calories from fat, 50), 28 grams protein, 27 grams carbohydrates, 4 grams fiber, 24 grams total fat (9 grams saturated), 101 milligrams cholesterol, 323 milligrams sodium.

CHRIS HUNT/FOR THE AJC