The Brick Store Pub serves the most incredible trout with spaghetti squash. The trout is crisp but not dry and the spaghetti squash has apples, onions and almonds in the most amazing broth/sauce. I’d love to get the recipe. — Ann Turnipseed, Decatur
Brick Store Pub’s chef Rian Tittle share this recipe which has several steps, but can work for the home chef as well as in the restaurant. He warns our readers that spaghetti squash has a very tough skin and is a very solid squash, so wants you to be careful when cutting into it. And his other tip is when you’re ready to add the apples to the hot skillet, be sure to dry the apples as much as you can as any residual water on the apple pieces will splatter when added to the hot oil.
The step of dicing the apples and putting them in a water bath with a small amount of lemon juice prevents the apples from browning as you’re working on the final assemble. And he recommends using a fish spatula to turn the trout. This is a very thin, long slotted spatula that makes it easier to turn large items like a fish fillet.
Our spaghetti squash was just over four pounds and yielded a pound and a half of cooked spaghetti squash strands making for four generous servings. In our photo, the trout is garnished with corn shoots.
From the menu of . . . Brick Store Pub, 125 E. Court Square, Decatur; 404-687-0990; www.brickstorepub.com/
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
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