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.
|Prep Time||:||10 minutes|
|Cook Time||:||20 mins|
|Total Time||:||30 mins|
|Serves||:||depends on the number of Ormers added (allow 2-3 per person)|
- 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]
- Soak the Ormers in fresh water for an hour.
- Prize them from their shells, scrub, trim and beat with a steak hammer.
- Melt the butter in a frying pan & gently fry the onion and bacon.
- Add the garlic and ormers. Fry gently for about 10 minutes, then add the wine and seasoning.
- Add the bouquet garni, cover the pan and simmer for a further 10 minutes.
- Remove the ormers from the pan and place on a serving dish.
- Stir the beurre marie into the liquid still in the pan until dissolved and thickened.
- Pour this sauce over the ormers and sprinkle with chopped parsley, season to taste
- Serve at once with freshly baked Guernsey biscuits.