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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
  • 20 min preparation
  • 15 min cooking
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At A Glance

  • Serves 4 people
  • 20 min preparation
  • 15 min cooking

Drink Suggestion

Alsace gewürtztraminer.

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