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Allow two or three Ormers per person, depending upon size of Ormer and how hearty you wish to make the dish.
Serves 4
Ingredients:
8 – 12 Ormers
6 Shallots or 1 Large Onion
400g Carrots
2 Bay Leaves
150g Belly Pork or Bacon
150g Guernsey Dairy Butter
Salt and Pepper
Flour for dusting
500ml Guernsey Ale
Preparation:
Soak the Ormers in fresh cold water for at least one hour.
Extract the Ormers from their shells by laying the Ormer shell side down in the palm of your hand and slipping a knife around under the fibrous mussel in the centre which holds it to its shell, use a glove of some other protection for your hand and gently ease the Ormer from its shell.
Use a small nail brush to scrub the flesh and frilly skirt to remove any grit. Once thoroughly scrubbed and rinsed pat dry with a cloth, place each Ormer between a cloth and beat with a rolling pin or butchers mallet to help tenderise the flesh. Do not over pulverise the flesh as to break the Ormers into pieces.
Cooking Method:
Season the flour with salt and pepper and lay the Ormers into the flour on both sides.
Melt the Guernsey Dairy Butter in a frying pan and gently fry the Ormers until golden brown on both sides.
Place the Ormers into a casserole dish.
Dice the belly pork or bacon and fry off in the frying pan together with the diced carrot and onion, add to the casserole dish with the bay leaves, pour onto this the Guernsey Ale, heat gently and place in the pre-heated at 160 / 170 0C oven with a tight fitting lid for two hours, reduce the oven temperature and allow the casserole to cook gently until the Ormers are tender.
Whilst this is in the oven prepare some mashed potato to serve as a traditional accompaniment.
Notes:
Ormers are a member of the abalone family and a much prized delicacy in Guernsey.
Gathering of Ormers is strictly restricted and controlled by law and can only occur on ‘Ormering tides’ between January 1st and April 30th each year. Each tide is that on the days of the full moon, new moon and the two days following in accordance with the provisions of the Fishing Ordinance and each Ormer must be at least 8cm in size measured along the long axis of the shell.
Gatherers are not permitted to wear wetsuits or put their heads under the water.
Any breach of these laws is a criminal offence and can lead to a punishment of up to six months in prison or £5000.
The island’s sea fisheries department monitor Ormerers to ensure catches are not undersized.
Also a person shall not take any Ormer except on a permitted day.
A person shall not buy, sell or have in his posseision any Ormer except on a permitted day or on the 1st or 2nd day of May. This does not apply to preserved Ormers. A preserved Ormer is one that has been cooked or pickled but not one that has been deep frozen.
Ormer (Haliotis tuberculata)
The Channel Islands are the most northernly area where Ormers are found.
The name derives from ‘oreille de mer’ or ‘ear of the sea’ due to the shape of the shell.
The inside of the shell is covered in mother of pearl and make attractive keepsakes.
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