Roasted Bone Marrow Recipe

Prepare and roast marrow

Preheat oven to 450°F (230°C). Rinse marrow bones under cold water and pat dry with paper towels. Place bones cut-side up (if halved lengthwise) or standing on their cut ends in a roasting pan or baking sheet lined with foil. Season the marrow surface with coarse sea salt and freshly ground black pepper and brush lightly with olive oil. Roast in the preheated oven for 15–20 minutes, until the marrow is bubbling and slightly separating from the bone but not fully melted away. Remove from oven and let rest 2–3 minutes — marrow should be very soft but hold some shape.

While bones rest, lower oven to keep warm (about 200°F / 95°C) if you are cooking other elements or wait to serve immediately. Keep bones warm on the baking sheet.

In a mixing bowl combine arugula and chopped parsley. Whisk together extra-virgin olive oil, lemon juice, fine sea salt and 1/2 tsp freshly ground black pepper until emulsified. Toss the greens lightly with the dressing just before serving so they remain crisp. Taste and adjust seasoning.

Make the reduction

In a small saucepan, pour 1 cup port wine and add 1 tablespoon demerara sugar. Bring to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about 1/4 cup (approximately 12–15 minutes). Stir occasionally and watch closely to avoid burning. Remove from heat and stir in 1 teaspoon red wine vinegar, 1 tablespoon cold cubed butter and 1/4 tsp salt, whisking until sauce is glossy and slightly thickened. Keep warm or let cool to warm room temperature — the reduction should be spoonable.

Toss julienned apple and thinly sliced fennel with 1 tsp lemon juice and 1/4 tsp fine sea salt. This will keep the apple from browning and add a bright, crisp contrast to the rich marrow. Reserve a few fennel fronds for garnish.

Fry potatoes

Rinse the julienned potato matchsticks in cold water until the water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels. In a heavy pot or deep fryer, heat neutral oil to 350°F (175°C). Fry the potatoes in small batches for 2–3 minutes until pale golden and crisp. Remove with a slotted spoon and drain on paper towels. Immediately season with 1 tsp fine sea salt. Keep warm in a single layer in a low oven (200°F / 95°C) if needed before serving.

Arrange roasted bones on a warmed platter or individual plates, marrow side up. Spoon a small amount (about 1 tsp) of warm port reduction over each marrow portion (you want flavor, not to drown it). Place a small mound of dressed arugula-parsley salad to the side of the bones. Top the salad with a few pieces of the apple-fennel mixture for brightness. Add a generous handful of pomme paille next to the marrow for crunch.

Serve immediately with toasted baguette slices for spreading the marrow. Provide small spoons or marrow scoops so guests can scrape the marrow into the bread, then add salad, a drizzle of additional port reduction to taste, and a sprinkle of reserved fennel fronds or microgreens as garnish.