Bone marrow with duxelles and brioche

Name: Bone marrow with duxelles and brioche
Ingredients: 20 g White garlic; 60 g banana shallots; kitchen salt with iodine; 50 g Unsalted butter; Leek oil; 30 g Escargots mix; 1000 g White mushrooms; 100 g Beef marrow bone cut lengthwise; 10 White mushrooms; 150 g Leek oil; 15 g Pain-qnip brioche organic; 3 g Dill; 3 g Flat-leaf parsley

A dish with character. Oven-cooked marrow in the bone, filled with earthy duxelles of 'champignons à l’escargots'. Approximate cost per person: €2.51.We understand that the cost price determines the margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes, so you can optimally control your purchasing and maintain a healthy margin.

Ingredients

20gWhite garlic

60gbanana shallots

kitchen salt with iodine

50gUnsalted butter

Leek oil

30gEscargots mix

1000gWhite mushrooms

100gBeef marrow bone cut lengthwise

10White mushrooms

150gLeek oil

15gPain-qnip brioche organic

3gDill

3gFlat-leaf parsley

Preparation

Defrost the marrow bones overnight in the refrigerator.
Brush the marrow bones with a little leek oil and add a pinch of salt.
Cook the marrow bones for 15 minutes in the oven at 180°C and let them cool completely. Then scrape out the marrow and chop finely.
Carefully clean the bones for use in presentation.
Melt the butter in a pan.
Cut the mushrooms into brunoise and fry them in the butter.
Finely chop the shallot and garlic and add to the mushrooms.
Cook until dry, then add the escargot mix and the finely chopped marrow.
Season with salt.

Remove the skin from the mushrooms and vacuum them with leek oil.
Thinly slice the mushrooms on a mandoline.

Defrost the brioche and cut into thin slices.
Grill the slices on both sides until golden brown.

Pick the fresh herbs and place them in ice water.

Warm the duxelles and fill the hollowed-out marrow bone with it.
Decoratively insert the shaved mushrooms into the filling and add some fresh herbs in between.
Serve with the grilled brioche bread.