Fish and Bone Marrow? What is this sorcery? Delicious is what it is you hater.
Bone Marrow? Good. Snapper? Good.
This recipe is ridiculously good and oh a little decadent. Hot tip: Get your butcher friend to cut the bone marrow into manageable portions. You can pretty much serve this with whatever you want but as our meal was a degustation a charred cos heart was a rather fitting match. Yes, quite. Oh and some orange wine (breakfast wine from the YV) works super well. Treats.
4 snapper fillets
1 veal bone portioned
Cos lettuce hearts
1. Start the bone marrow with the marrow exposed in a warm pan and heat for about 15 minutes or until the marrow begins to melt and run a little.
2. When the marrow releases from the bone remove the bones and cook for 4 minutes or so.
3. Add the snapper skin side down and cook for about 5 minutes depending on the size of the fillets. If anything you want them just a little undercooked but keeping them skin side down for most of the cooking process will ensure you get a crisp skin. You dig?
4. For the cos, roast over a naked flame (charcoal is best but BBQ will do) until blackened. The hotter the flame the better as you want the charcoal but maintain the crispness of the lettuce. No one likes cooked lettuce. NO ONE.
5. To serve deglaze the pan with a little tarragon vinegar and add a small handfull of chopped parsley. Season with salt to your liking.
And well that’s it. It’s rich. It’s something different. It’s delicious.