Roasted Bone Marrow with Parsley Topping - Alton Brown

Ingredients

• 6 to 12 cups cold water
• 2 to 4 tablespoons kosher salt, plus 1 pinch for the topping
• 4 (6–7 inch) canoe-cut marrow bones, cleaned of any meat or fat on the exterior of the bone
• 4 to 8 cups ice cubes
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• 1/2 cup packed chopped fresh parsley
• 1/4 cup packed chopped celery leaves ((or additional parsley leaves))
• 1 tablespoon finely chopped inner celery stalk
• 2 teaspoons finely chopped lemon peel
• 1 teaspoon minced shallot
• 1 teaspoon minced garlic
• 1 teaspoon capers, drained and chopped
• 2 to 4 slices toasted bread, for serving
• Flaky sea salt or additional kosher salt, for serving