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Digital Subscriptions > Delicious Magazine > May 2018 > THIS MONTH IN THE delicious. KITCHEN…

THIS MONTH IN THE delicious. KITCHEN…

While the delicious. team are testing recipes, they’re often debating the best ways to do things, as well as answering cooking questions that arise in the test kitchen. What’s the best way to boil potatoes? Why do chefs spoon butter over pan-fried meat at the end? What are micro herbs? And what’s the difference between free-range chicken and organic? It’s the kind of information you won’t find anywhere else, and it will help take your cooking to the next level.

SEA TROUT

MAKE THE BOUNTY LAST

Sewin, as the Welsh call it, is a more adventurous brown trout, one that runs away to sea to come back bigger, with a sweeter, cleaner taste than its stay-at-home cousin. Just don’t call it salmon trout – it’s not related to salmon. The season runs from April to September.

FREEZE If you have room you can freeze whole fish, but first they must be gutted and have their gills removed. Lay fillets or whole fish on a stiff board or piece of cardboard wrapped in foil. If you have a vacuum packer use this, otherwise, wrap tightly in cling film, then again in foil. Freeze for up to 3 months.

PRESERVE Potting sea trout to make a chunky, buttery pâté will extend its life to a month, and you can freeze it too for up to 3 months. Lay a 350g skinned sea trout fillet on a tray and rub all over with 2 tsp coarse salt. Chill overnight. Rinse and pat dry, then cut into chunks. Melt 150g butter, add a grating of nutmeg along with the trout and cook very gently until the trout is cooked through (5-6 minutes). Drain, reserving the butter. Spoon about half the butter back onto the trout in a medium bowl, being careful not to include any of the watery liquid under the butter. Gently mix in 30g chopped fresh dill, then spoon into a serving dish or individual ramekins. Chill until set, then cover with a layer of reserved melted butter and chill again. Serve at room temperature or lightly warmed.

TRENDWATCH Micro herbs

They’ve become a favourite way for chefs to add a final, airy flourish to dishes. Their colours, shapes and often intense flavours can help link other elements on the plate. Here’s what you need to know…

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About Delicious Magazine

Enjoy a bank holiday bonanza with the May issue of delicious. – there's the ultimate rainproof picnic, global dishes from Ravinder Bhogal and a crayfish feast from Gill Meller. With new recipe ideas for pesto and asapargus, a Cornish crab rarebit and herby saddle of lamb, spring has truly sprung. After the strong comes the sweet – three bakes fit for a Royal wedding, an insanely good rhubarb, lime and ginger custard tart, and Nutella doughnuts. That’s why delicious. is the UK’s best food magazine.