Grilled marrow bones

2 portions 

INGREDIENTS

• 2 marrow bones cut horizontally
• 2 tbsp salt
• 2 liters of water
• 1 tbsp of Édouard et Léo burnt chili paste or sambal oelek
• 1 tablespoon of chopped fresh parsley
• 1 tbsp of chopped fresh chives
• 1 tbsp of chopped fresh dill
• 1 tbsp of olive oil
• The zest of a lemon
• 3 tablespoons of 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 a minimum of 5 hours or overnight. Rinse them well with water, dry them, and then place them on a baking sheet.
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. Put 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 at the time of serving.
7. Accompany it all with sliced and toasted baguette bread.