Entree: Guernsey – Ormer Casserole

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 1 lb (454 g) ormers, shucked and cleaned
- 3 tbsp (45 g) Guernsey butter (or unsalted butter)
- 1 medium shallot, finely diced
- 2 cloves garlic, minced
- 1/3 cup (80 ml) dry white wine
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (60 ml) whole milk
- 1 tsp (5 g) Dijon mustard
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 1/3 cup (35 g) fresh breadcrumbs
- 1/3 cup (35 g) grated mature cheddar or Gruyère
- 2 tbsp (8 g) finely chopped flat-leaf parsley
- 1/4 tsp (1 g) sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 g) butter, melted (for breadcrumb topping)
- Lemon wedges (for serving)

Instructions

1. Preheat oven to 375°F (190°C). Pat the cleaned ormers dry and, if large, slice into bite-sized pieces.
2. Sauté aromatics: In a sauté pan over medium heat melt 3 tbsp Guernsey butter. Add shallot and cook until translucent, about 3 minutes. Add garlic and cook 30 seconds more until fragrant.
3. Deglaze and simmer: Add white wine to the pan and simmer until reduced by half. Stir in heavy cream, milk, Dijon mustard, and lemon juice; simmer gently 2–3 minutes to thicken slightly. Season with salt and pepper.
4. Combine and assemble: Add the ormers to the cream sauce and heat through 1–2 minutes. Stir in chopped parsley. Transfer mixture to a buttered 1.5–2 quart (1.4–1.9 L) casserole dish.
5. Topping and bake: Mix breadcrumbs with grated cheese and melted butter, sprinkle evenly over the casserole. Bake in the preheated oven 15–20 minutes until bubbly and golden on top.
6. Rest and serve: Let the casserole rest 5 minutes, garnish with extra parsley if desired, and serve with lemon wedges alongside crusty bread.