Georges Rouzeau - 2009-12-15
Bred in the open sea and fed on fresh seaweed, France Haliotis ormers are surprisingly fresh and tender. Yvon, chef at L’Armen restaurant in Brest, gives us his recipe (video).
Alongside black truffle, caviar and foie gras, the ormer – often called the “truffle of the sea” – is earning its stripes at a rate of knots. This fine shellfish, which can measure up to 15cm long in Europe, enjoys an excellent iodine-rich reputation with gourmets and star-rated chefs.
Small ormers from Les Abers on a bed of leek fondue, with grilled andouille and potato balls
Recipe for four people:
4 x 4 ormers (40 g each)
4 Charlotte potatoes
16 slices of andouille
Salt and pepper
4 cloves of garlic
Open the ormers: to remove from the shell, insert a knife blade into the sharp edge, sever the muscle connection by scraping out the shell, then cut off the head. Clean the ormers in water and tap gently with a mallet to tenderise.
Clean the leeks, slice thinly, cook in butter and season.
Peel the potatoes and scoop out balls with a melon baller. Fry the balls with a sprig of thyme and two cloves of garlic.
Pan fry 4 thin slices of andouille.
Cook the ormers in frothy butter with the rest of the garlic for about 30 seconds on each side. Deglaze with a few drops of lemon juice and add the chopped dulse seaweed.
Arrange everything on a warm plate.
L’Armen Restaurant (Yvon Morvan)
21, rue de Lyon
Tel: + 33 (0) 2 98 46 28 34
In Lilia-Plouguerneau, from Monday to Friday, 9am to 6pm (except public holidays). Here you will find ormers of all sizes and tips for preparation. The ormers can be delivered in isothermal packaging by courier (24h) everywhere in France, to most large European cities and even further afield. They will be live on delivery and should stay alive for 3 to 4 days at 4-6˚C.