Brandy trout

Preparation:

Preparation: Cut the fins off the trout and, again with scissors, make a long cut on the belly that reaches right under the head; take out the gills and innards. Wash the fish well inside and dry them. Put a large pan with the butter and oil on the fire; while they are heating, flour the trout, shaking them to remove the excess flour, then arrange them in the bowl, salting and peppering them to taste. Cook them first on one side and then on the other, calculating about 5 minutes for each side; then sprinkle them with the wine and when it has evaporated (over a high flame) gently turn the fish and pour over the Brandy, letting it evaporate rapidly. Arrange the trout on a hot plate, drizzle with the cooking sauce and serve.