Roast marrowbone on toast, parsley, smoked anchovy and pickled vegetables
SERVES 4
bone marrow 200g
chopped parsley 40g
anchovy fillet 1, finely diced
shallot 35g, finely diced
Japanese breadcrumbs 50g
lemon finely grated zest of ½
bread 4 slices
spring onions 8
radishes 8
olive oil 20ml
pickled onion juice 50ml
smoked anchovy fillets 12
mixed leaves
sea salt and freshly ground black pepper
Carefully dice the bone marrow into 1cm pieces and reserve.
Mix the chopped parsley, diced anchovy, diced shallot, Japanese breadcrumbs and lemon zest together and carefully combine with the diced bone marrow.
Lightly toast both sides of the bread and allow to cool standing up, to avoid going soggy.
Divide the bone marrow mix between the 4 slices of toast and gently press down. Place any crumb mix that is left over in the bowl on top of the bone marrow mix.
Trim the spring onions and blanch in boiling water for 1 minute until just soft but a slight crunch remains. Cut in half and reserve. Cut the radishes into quarters and reserve.
Preheat oven to 190C/gas mark 5. Place the marrow toasts on to a baking tray and bake for 4-5 minutes until the marrow is soft and the crumb is golden in colour.
In the meantime, combine the olive oil and pickled onion juice and pour over the spring onions and radishes. Gently mix and leave to pickle while the marrow toast cooks.
Remove the marrow toasts from the oven and place on kitchen paper to drain any excess fat, then place in the centre of each plate.
Lay 3 smoked anchovy fillets on top of the marrow mix. Season the vegetables with salt and freshly ground black pepper and spoon over and around the toast.
Place the leaves over the toasts and drizzle over the remaining pickle dressing.
Ashley Palmer-Watts is head chef at Dinner by Heston Blumenthal, London