500 butter, coarsely chopped
40 ml Pernod
3 golden shallots, thinly sliced
1baby 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 tablespoon white wine vinegar
1 teaspoon Pernod
2 teaspoons fennel seeds, roasted and coarsely crushed
2 white witlof, leaves separated
1 baby fennel bulb, thinly sliced using a mandolin (fronds reserved)


1. Gently melt butter in a deep-sided frying pan over low heat
2. Add Pernod, shallot and fennel, season to taste  
3. Cook until vegetables are tender 7-8 minutes
4. Add bug tails in a single layer
5. Poach gently until pink and cooked through 4-5 minutes
6. Don’t let butter boil or bug tails will become tough

Witlof and fennel salad
1. whisk together olive oil, vinegar and Pernod in a bowl and season to taste
2. Add fennel seeds, witlof and fennel toss lightly to coat
3. Serve tails drizzled with a little poaching butter and salad to the side, scattered with fennel fronds



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