Bone marrow, sea urchin, purslane

Bone marrow, sea urchin, purslane

By
From
Finding Fire
Serves
4

There is something a little primal and decadent about eating bone marrow with its creamy, almost custard-like richness that comes from the core of the animal. Bone marrow indicates the quality of the animal, so it is important to select bones from high-quality grass-fed cows.

Marrow has a nutty creaminess that can only be matched by the intensity of any accompanying ingredients, such as caviar or, in this case, sea urchin. This recipe combines earthy sweetness with the brininess of the sea for the ultimate surf and turf mouthful.

Ingredients

Quantity Ingredient
4 grass-fed shinbones, split lengthways (see note)
1 litre Salt brine, 5%, chilled
3 live sea urchins (if unavailable, optional)
100g purslane, washed and picked

For the fermented chilli caper dressing

Quantity Ingredient
10g finely chopped shallot
50ml chardonnay vinegar
zest of 1/2 lemon
20g capers, finely chopped
20g caper berries, finely chopped
1/2 teaspoon Fermented chilli paste
1/4 bunch flat-leaf (italian) parsley, finely chopped
100ml fruity, mild extra-virgin olive oil, such as arbequina or koroneika

Method

  1. 1. Place the shinbones in the chilled salt brine for 6 hours or overnight. Remove and pat dry with paper towel.
  2. 2. Ignite a fire in your wood-fired oven. Leave it to burn until medium embers are produced – you are aiming to bring the oven to a temperature of 300°C (570°F).
  3. 3. Prepare the sea urchins. Locate the surface with the central mouth and cut a large circular opening around it with a pair of sharp pointed scissors. Carefully remove the orange roe, which you will find hidden within. Rinse the roe in chilled filtered water and reserve. Discard the shell.
  4. 4. Prepare the dressing. Rinse the shallot in water and leave to soak in a bowl with the vinegar for 20 minutes. Drain the shallot well, add the lemon zest, capers, caper berries, fermented chilli paste, parsley and olive oil, and mix to combine.
  5. 5. Place the bone marrow in a cast-iron pan and roast in the wood-fired oven until the fat begins to render. The marrow is done when it turns a siennabrown colour and starts to bubble around the edges.
  6. 6. Remove from the oven and brush the marrow with a spoonful of the fermented chilli and caper dressing. Top with the sea urchin and purslane. Serve immediately.

NOTES

  • Ask your butcher to split your shinbones lengthways.

    The shinbones need time to chill in the brine solution, so begin this recipe at least 6 hours ahead of time.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again