Grilled marrow bones

2 portions 

INGREDIENTS

• 2 marrow bones cut horizontally
• 2 tablespoons of salt
• 2 liters of water
• 1 C. tablespoons of Édouard and Léo burnt pepper paste or sambal oelek
• 1 C. tablespoon chopped fresh parsley
• 1 C. tablespoon chopped fresh chives
• 1 C. tablespoon chopped fresh dill
• 1 tbsp olive oil
• The zest of a lemon
• 3 tbsp. tbsp panko breadcrumbs
• 1 tsp of salt
• 1 container of Édouard and Léo sauce
• 1 sliced baguette of bread
  
  

INSTRUCTIONS

1. Disgorge the bones in 2 liters of water mixed with 2 tbsp. tablespoon of salt for a minimum of 5 hours or overnight. Rinse them well with water, dry them then put them on a baking tray.
2. Preheat the oven to 375 F.
3. Mix together the burnt pepper paste, parsley, chives, dill, olive oil, lemon zest, panko breadcrumbs and teaspoon salt.
4. Spread the mixture over the marrow bones.
5. Place the baking tray in the oven and bake for 15 minutes or until the breadcrumbs are crispy and golden brown.
6. Reheat the meat juices in the microwave or in a pan and pour it over the bones when serving.
7. Serve with sliced ​​and toasted baguette.