Balmain bugs poached in Pernod butter

AT A GLANCE

  • Serves 4 people

  • 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)
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.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

ALSACE GEWÜRTZTRAMINER. , suggested by MAX ALLEN

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