500 gmbutter, coarsely chopped40 mlPernod3golden shallots, thinly sliced1baby fennel bulb, thinly sliced using a mandolin4Balmain bug tails, removed from shells (about 120gm each)Witlof and fennel salad50 mlolive oil1 tbspwhite wine vinegar1 tspPernod2 tspfennel seeds, roasted and coarsely crushed2white witlof, leaves separated1baby fennel bulb, thinly sliced using a mandolin (fronds reserved)
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.
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.