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An ormer being cleaned
The great Guernsey dish
The Guernseyman has been eating ormers for as long as anyone can remember. But what makes this rather ugly, single-shelled mollusc so appealing?
The ormer is a recluse in the world of seafood and is known in many others part of the world as the abalone.
It can only be found under rocks at the lowest tidal point.
There are strict rules governing when, where and how you can collect the delicacy.
Despite all the restrictions, the ormer remains a much sought-after local gastronomic treat.
The traditional way to cook them is in a casserole, but we've also given you a recipe for ormers in a type of white wine sauce.
The Guernsey ormer casserole recipe has been around since at least 1673.
As many ormers as possible
An alternative ormer recipe
2oz unsalted butter
Here is a far more unusual recipe for ormers. What the finished version tastes like, who knows, but it could be interesting!
The recipe is rather vague, but trial and error could well be the key.
Make up a pan of half vinegar and half water, with salt, bay leaves and peppercorns. Add a quantity of cleaned ormers and simmer for four hours. Bottle the mixture and ormers in sterilised jars.
last updated: 28/04/2008 at 13:59