Balmain bugs poached in Pernod butter
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Serves
4
Cooking Time
Prep time 20 mins, cook 15 mins
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500 gm
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butter, coarsely chopped
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40 ml
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Pernod
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3
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golden shallots, thinly sliced
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1
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baby fennel bulb, thinly sliced using a mandolin
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4
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Balmain bug tails, removed from shells (about 120gm each)
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| Witlof and fennel salad |
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50 ml
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olive oil
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1 tbsp
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white wine vinegar
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1 tsp
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Pernod
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2 tsp
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fennel seeds, roasted and coarsely crushed
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2
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white witlof, leaves separated
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1
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baby fennel bulb, thinly sliced using a mandolin (fronds reserved)
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1
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Gently melt butter in a deep-sided frying pan over low heat. Add Pernod, shallot and fennel, season to taste and cook until vegetables are tender (7-8 minutes). Add bug tails in a single layer and poach gently until pink and cooked through (4-5 minutes). Don’t let butter boil or bug tails will become tough.
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2
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Meanwhile, for witlof and fennel salad, whisk together olive oil, vinegar and Pernod in a bowl and season to taste. Add fennel seeds, witlof and fennel and toss lightly to coat. Serve tails drizzled with a little poaching butter and salad to the side, scattered with fennel fronds.
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Drink Suggestion Alsace gewürtztraminer.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Max Allen