Rinse trout under cold running water, dry, divide into two longitudinal halves, remove the backbone, debone the trout. Place one half of the trout, skin side down, in a bowl. Spread dill evenly on top. Mix salt, sugar and pepper and sprinkle over fish, drizzle with brandy to taste. Place the other half of the fish on top, skin side up, cover with aluminum foil, place a board (larger than the fish) on top, weight evenly with, for example, 2 to 3 closed, filled canned goods. Leave the trout in a cool place for 2 to 3 days, basting occasionally with the pickle as it collects. Remove the trout from the pickle, dry, skin, arrange the trout fillets on a platter.
For the dill sauce: 4 tbsp hot mustard, 1 tsp mustard powder, 3 tbsp sugar, 2 tbsp wine vinegar, 5 tbsp salad oil, 3 tbsp chopped dill.
Stir the mustard powder, mustard, sugar and wine vinegar well and gradually add the oil, stir in the dill well and serve with the fish.
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