Chef Walter Manzke
Church + State | Los Angeles, CA

Roasted Bone Marrow
Adapted by StarChefs.com
February 2010

Yield: 6 Servings

INGREDIENTS

Bone Marrow:
6 5-inch lengths of marrow bones, halved lengthwise
1 tablespoon clarified butter
¼ cup beef jus
Fleur de sel

Radish Salad:
1/8 cup Champagne vinegar
1 bunch fresh tarragon
1 shallot, diced
1 bunch red radishes, cut into ¼-inch dice
½ bunch fresh parsley, chopped
Salt and freshly ground black pepper

Croutons:
½ baguette, sliced diagonally into 18 ¼-inch slices
Extra virgin olive oil

METHOD

For Marrow:
Preheat the oven to 400°F. Put the marrow pieces in a large pan and brush the cut side with clarified butter. Put in the oven and roast for 10 minutes or until cooked through. Baste the cooked bones several times with the beef jus to glaze and put under a broiler or salamander until browned. Sprinkle with fleur de sel.

For Radish Salad:
Heat the Champagne vinegar and tarragon in a sauce pot over medium heat. Strain the hot vinegar over the shallots and set aside to cool. Toss the radish, pickled shallots, and parsley together and season with salt and pepper.

For the Croutons:
Brush the baguette slices with olive oil. Toast the slices on both sides in a dry pan over medium heat or in a panini press until toasted.

To Assemble and Serve:
Arrange the bone marrow, radish salad, and 3 croutons on a plate and serve immediately.

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