Roasted Bone Marrow with Fresh Horseradish Gremolata

2 pounds marrow bones (4 to 6 inches each)

For the Gremolata

1 cup fresh flat-leaf parsley

2 teaspoons grated fresh horseradish

1/2 teaspoon finely grated lemon zest

1/2 teaspoon fresh lemon juice

1 teaspoon extra-virgin olive oil

Sea salt

1/2 baguette, thinly sliced and toasted

Place bones in a bowl with ice water, and refrigerate overnight, changing water once.

Preheat oven to 450 degrees. Drain bones, and pat dry. Stand bones upright on a rimmed baking sheet, and roast until marrow is slightly puffed and warmed through, 20 to 25 minutes.

Make the gremolata: Combine parsley, horseradish, and lemon zest in a small bowl. Stir in lemon juice and oil. Sprinkle marrow with salt, and serve immediately with baguette and horseradish gremolata.