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Roast Bone Marrow and Parsley Salad

Submitted by Fergus Henderson
This recipe is in categories Main courses, Salads
About this recipe
Healthiness : (39 votes)
Difficulty:  3 out of 5 difficulty
Comments: The marrowbone comes from a calf's leg; ask your butcher to keep some for you. You will need teaspoons or long thin implements to scrape your marrow out of the bone.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Number of servings: 4


This recipe was submitted by Fergus Henderson, Chef and owner of St John Restaurant, London and author of the award-winning book ‘Nose to Tail Eating: A Kind of British Cooking’. Picture by Patricia Niven.
Ingredients
  • 12 x 7-8cm (3"-4") pieces of middle veal marrowbone
  • a healthy bunch of flat parsley, picked from its stems
  • 2 shallots, peeled and very thinly sliced
  • 1 modest handful of capers (extra-fine if possible)

    DRESSING
  • juice of one lemon
  • extra-virgin olive oil
  • a pinch of sea salt and pepper
  • a good supply of toast
  • coarse sea salt
Equipment
  • Ovenproof Frying Pan
  • Knife
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. • Put the bone marrow in an ovenproof frying pan and place in a hot oven. The roasting process should take about 20 minutes depending on the thickness of the bone. You are looking for the marrow to be loose and giving, but not melted away, which it will do if left too long (traditionally the ends would be covered to prevent any seepage, but I like the colouring and crispness at the end)
  2. Meanwhile lightly chop your parsley, mix it with the shallots and capers, and at the last moment, dress
  3. My approach is to scrape the marrow from the bone onto the toast and season with coarse sea salt. Then a pinch of parsley salad on top of this and eat. Of course once you have your pile of bones, salad, toast, and salt it is 'liberty hall'
Roast Bone Marrow and Parsley Salad - print view  Roast Bone Marrow and Parsley Salad - print view

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Comments
There are 2 comments for this recipe.
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Name: Christine 16th November 2011
I have a smithfield background and whilst looking for traditional recepies for my little country pub, came across this one. I knew fergus years ago sort of smithfield neighbours anyway, this works very well. Tastes great, a defiinte success with my older customers demands for more will be checking out the book...............
Name: Franz 3rd August 2011
I have wanted to make this for a while. I bought some bones (already sawed to the right length) from an organic butcher. It was absolutely delicious. The salad really cuts through the richness of the marrow, it's very more-ish and I'll definitely be making this again as it's so easy. I think that 2 sections of bone are sufficient for a starter. Now all I have to do is get a table at St.John to taste the original!
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