Name: Balmain bugs poached in Pernod butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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)

Balmain bugs poached in Pernod butter

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

Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

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

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.