Well it's new to me because I just invented it, but it's probably been around for years...
The salting is necessary to remove the sogginess that makes marrow so unpleasant. It can be made ahead and reheated in the oven. For 2 adult servings you need about 1/4 marrow. It sounds complicated, but you can do the salting ahead of time and it's well worth the effort.
- Cut the marrow into quarters lengthwise and remove the seedy core.
- Cut into slices about 1/2" thick (any more than this and they are hard in the middle).Put into a colander and sprinkle salt on, then put a plate with a heavy weight on top.
- Leave for anything from 1-4 hours for excess water to drain off. In fact, it probably won't hurt if you leave it all day ...
- Dry on a tea towel. Toss in flour - no need to add salt.
- Fry for about 10 mins in olive oil until crispy on all sides.
- Sprinkle with lemon juice.
Yum!