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Balmain bugs poached in Pernod butter


You'll need

500 gm butter, coarsely chopped 40 ml Pernod 3 golden shallots, thinly sliced 1 baby fennel bulb, thinly sliced using a mandolin 4 Balmain bug tails, removed from shells (about 120gm each)   Witlof and fennel salad 50 ml olive oil 1 tbsp white wine vinegar 1 tsp Pernod 2 tsp fennel seeds, roasted and coarsely crushed 2 white witlof, leaves separated 1 baby fennel bulb, thinly sliced using a mandolin (fronds reserved)

Method

  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Alsace gewürtztraminer.

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