Pan Fried Ormers in Beurre Marie and White Wine Sauce

Ormer is the local name for what are known worldwide as abalones and is found on Guernsey & Jersey shores.

The traditional way to cook Ormers is in a casserole (see our other recipe for Ormer Casserole) however the recipe below provides a nice alternative to this.

Ingredients

• 12 small ormers – well beaten
• 2 oz (57g) unsalted Guernsey butter
• 1 finely chopped onion
• 4 oz (113g) streaky bacon – chopped
• 1 clove garlic
• 1 sachet of mixed herbs
• 1/2 pint (285ml) of dry white wine
• Salt & pepper
• Chopped Parsley
• “Beurre Marie” [ie 1 oz (28g) Butter mixed with 1 oz (28g) Flour]

Preparation

1. Soak the Ormers in fresh water for an hour.
2. Prize them from their shells, scrub, trim and beat with a steak hammer.
3. Melt the butter in a frying pan & gently fry the onion and bacon.
4. Add the garlic and ormers. Fry gently for about 10 minutes, then add the wine and seasoning.
5. Add the bouquet garni, cover the pan and simmer for a further 10 minutes.
6. Remove the ormers from the pan and place on a serving dish.
7. Stir the beurre marie into the liquid still in the pan until dissolved and thickened.
8. Pour this sauce over the ormers and sprinkle with chopped parsley, season to taste
9. Serve at once with freshly baked Guernsey biscuits.