Bone Marrow with Parsley and Preserved Lemon Salad
British Chef Fergus Henderson repopularised eating bone marrow at his restaurant St Johns, and we’re lucky enough to have a rare supply in-store this winter. The sharp parsley salad is a great foil for the rich marrow. Be sure to have plenty of toast to serve alongside and serve this straight from the oven without delay.
Ingredients
1 packet bone marrow, defrosted
1 shallot, thinly sliced
1 good handful flat leaf parsley, roughly chopped
1⁄2 preserved lemon, flesh discarded and rind finely chopped
1 Tbsp capers
1 Tbsp extra virgin olive oil
Sliced bread, toasted
Method
Preheat the oven to 220°C.
Line an oven tray with foil and lay the bones on the foil with the marrow facing upwards. Season generously with sea salt. Put the marrow into the oven and cook for 15-20 minutes - you want to see the marrow pulling away from the bone but still wobbly. If you cook it too far it will melt.
Put the sliced shallot in iced water for 10 minutes. Drain, then combine with the parsley, preserved lemon, capers and olive oil.
Divide the cooked marrow among the plates, serve with toast and some of the salad, seasoning to taste.