600g trimmed bone marrow, cut into long pieces
1 sprig thyme
2 bay leaves
120g butter
400g white mushrooms, very finely chopped
2 shallots, peeled and chopped
2 tbsp chopped flatleaf parsley
300ml milk
80g flour, plus extra for dusting
Dijon mustard
2 eggs, beaten
600g fine breadcrumbs
vegetable oil, for deep-frying
salt and freshly ground black pepper

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Bone Marrow Croquettes

SERVES: 16 croquettes

Bone marrow is extremely nutritious as well as being very good to eat. It had fallen out of favour but has seen a big surge in popularity in recent years so is much easier to get. I love these croquettes as a snack with a drink, or they make an excellent garnish to serve with roast beef.

Put the pieces of bone marrow in a bowl of cold water and leave them to soak for a couple of hours. Transfer them to a saucepan of fresh water and add the thyme and bay. Bring the water to a simmer and cook the marrow for 5 minutes.

Refresh it in iced water, then drain. Cut the marrow into 16 x 1cm cubes, then roughly chop the rest.

Melt 40g of the butter in a frying pan. Add the mushrooms and shallots and cook until the pan is dry. Lightly season with salt and pepper and add the parsley, then set aside.

Bring the milk to the boil. Melt the remaining butter in a separate pan, then add the 80g of flour and stir to make a roux. Gradually whisk in the milk to make a bechamel and cook for 10 minutes. Set the sauce aside to cool, then fold in the mushrooms and shallots and the chopped bone marrow. Keep the cubes for later.

Check the seasoning, then spoon or pipe the mixture into silicone moulds approximately 3cm deep, the shape of your choice. This should fill about 16.

Push a marrow cube into each one, followed by a dab of Dijon mustard, then cover with more of the mix. Place the croquettes in the freezer until hard, then press them out of the moulds.

Roll the croquettes in flour, then beaten egg and finally breadcrumbs. Half-fill a large saucepan or a deep-fat fryer with oil and heat the oil to 180 C. Fry the croquettes a few at a time until crisp and hot inside. Serve with beetroot ketchup.