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Balmain bugs poached in Pernod butter

Australian Gourmet Traveller fast French recipe for Balmain bugs poached in Pernod butter.
Balmain bugs poached in Pernod butter

Balmain bugs poached in Pernod butter

William Meppem
4
20M
15M
35M

Ingredients

Witlof and fennel salad

Method

Main

1.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.
2.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.

Drink Suggestion: Alsace gewürtztraminer. Drink suggestion by Max Allen

Notes

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