- 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)
- 1Gently 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.
- 2Meanwhile, 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