Grilled bone marrow

2 portions 

INGREDIENTS

• 2 marrow bones cut horizontally
• 2 tbsp salt
• 2 liters of water
• 1 tbsp Édouard et Léo burnt chili paste or sambal oelek
• 1 tbsp fresh chopped parsley
• 1 tbsp fresh chopped chives
• 1 tbsp fresh chopped dill
• 1 tbsp olive oil
• The zest of one lemon
• 3 tbsp panko breadcrumbs
• 1 tsp salt
• 1 container of Édouard et Léo sauce
• 1 sliced baguette
  
  

INSTRUCTIONS

1. Soak the bones in 2 liters of water mixed with 2 tablespoons of salt for at least 5 hours or overnight. Rinse them well with water, dry them, then place them on an oven-safe tray.
2. Preheat the oven to 375°F.
3. Mix together the burnt chili paste, parsley, chives, dill, olive oil, lemon zest, panko breadcrumbs, and the teaspoon of salt.
4. Spread the mixture over the marrow bones.
5. Place the tray in the oven and bake for 15 minutes or until the breadcrumbs are crispy and golden brown.
6. Reheat the meat juice in the microwave or in a pan and pour it over the bones when serving.
7. Serve with sliced and toasted baguette bread.