Roasted Bone Marrow, Snails & Watercress
Roasted Bone Marrow, Snails & Watercress
Courtesy of Chef Chris Cosentino
Rated 5.0 stars by 1 users
Servings
2
An indulgent balance of richness and freshness: roasted bone marrow, its velvet texture heightened by garlicky snails, meets the peppery bite of watercress and the brightness of lemon. Served with toasted bread and a hint of horseradish, this dish is both rustic and refined, a celebration of bold flavors and delicate contrasts.
Ingredients
-
4 each canoe cut marrow bones
- 1 cup helix snails (blanched in court bouillon)
- Unsalted Butter
- 2 TBSP Garlic, sliced thin
- ¼ cup Italian flat leaf parsley leaves, picked
- 2 TBSP chive batons
- 2 cups Watercress
- 1 each Shallot, sliced into thin rings
- Fresh Horseradish
- 2 slices of 1” thick crusty bread
- Jacobson flake salt
- freshly ground black pepper
- 1 lemon
-
Water 3/4 gallon
- White Wine 1 cup
- Thyme 4 sprigs
- Parsley Stems 6 sprigs
- Fennel Bulbs, rough cut 1 cup
- Yellow Onions, rough cut 1 cup
- Celery stalk, Rough Chopped 1 Each
- Bay Leaves 1 Each
- Black Peppercorns 1 tsp
- Coriander Seed 1 tsp
- Fennel Seed 1 tsp
- Kosher Salt 2 tsp
- Lemon, split 1 each
-
ProBond Luxe Stainless Steel 3.5QT Braiser
For the Roasted Bone Marrow, Snails & Watercress
For the Court Bouillion
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Directions
For the Roasted Bone Marrow, Snails & Watercress
In a mixing bowl, submerge the bone marrow in salted ice water and refrigerate overnight. While the bone marrow is soaking, blanch the snails in court bouillon for 10 minutes to remove any bitterness. Let cool in the refrigerator overnight.
- The following day, remove marrow bones from the refrigerator and allow to come to room temperature for about 2 hours before roasting. Season the bone marrow with salt and black pepper.
- Preheat the oven to 575 degrees.
- Place the marrow bones in the 3.5 quart braiser and put in the preheated oven. Cook for 5 minutes, the bone marrow should be weeping the fat. Add the snails and garlic and place back in the oven for 4 minutes. While the bones are roasting, toast the bread in a toaster or in the oven. Remove the braiser from the oven.
- Place one slice of toasted bread down on the plate. Arrange the roasted marrow bones on top of the toast.
- Add the parsley to the snails and return to the oven to cook for two or three minutes longer. Add lemon zest to the snails and adjust the seasoning with salt and black pepper. In a mixing bowl, add the watercress, chive batons, shallot rings, dress with lemon juice, salt and black pepper and mix gently.
- Spoon the snail mixture on top of the marrow bones, then add the seasoned salad to the plate, top with fresh grated horseradish and serve with the other slice of toasted bread and a wedge of lemon.
For the Court Bouillion
Bring all ingredients to boil
- Reduce to simmer
- Simmer for 15 minutes
- Strain & chill