Trout to brandy (2)
Instructions
Cut the fins to find and, again with scissors, practiced on the abdomen a long cut that comes from under the head; remove the gills and entrails.
Wash the fish thoroughly inside and dry.
Put on the heat a large saucepan with the butter and oil; While you heat up the find flour, shaking them to drop the excess flour, then place in Bowl and pepandole salandole.
Cook first one side and then the other by calculating 5 minutes on each side; then drizzle with wine and when evaporated (open flame) turn the fish gently and pour over the Brandy and allow it to evaporate quickly.
Place the find on a warm dish, sprinkled with the cooking sauce and serve.
Ingredients and dosing for 4 persons
- 800 g of trout (fish 200 g each)
- 1 tablespoon of flour
- 1/2 cup of dry white wine
- 1 dram of brandy
- 20 g of butter
- 3 tablespoons of olive oil
- Salt
- Pepper