Bone marrow with parsley salad

Bone marrow is a great delicacy.  It can form part of other dishes – adding a rich dimension to them – or it can form a dish in its own right.

Preparation Time: 20 Mins

Cooking Time: 15 Mins

Total Time: 20 Mins

Ingredients

For 2 servings…

4                    Marrow bones  - 5 cm in length 

110 ml             Parsley  - fresh - chopped       

1                    Shallot  - chopped finely         

1 tsp               Capers      

1 tbs               Olive oil    

1 tsp               Lemon juice            

1 pinch            Salt  - sea, rough     

2 slices            Bread  - crusty, toasted          

Method

Preheat an oven to 220°C. 

Put the bones, cut side up, on a baking sheet.  Cook until marrow is soft and has begun to separate from the bone, about 15 minutes.  Stop before the marrow begins to drizzle out.

Meanwhile, combine the parsley, shallot and capers in a small bowl.  Just before the bones are ready, whisk together the olive oil and lemon juice and drizzle over the parsley and capers mixture until the leaves are just coated.

Put the roasted bones, parsley salad, salt and toast on a large plate.

To serve, scoop out the marrow, spread on the toast, sprinkle with a tiny bit of salt and top with the

parsley salad.

Wine recommendations

A red wine.

Conventional

     Aloxe-Corton

Interesting

     Cahors

     Côtes de Gascogne rouge

     Saint Joseph