Dressing of fermented porcini mushrooms and vanilla, Gastronomixs

• 50 ml sherry vinegar
• 20 g muscovado sugar
• 60 g shallot, finely diced
• 80 ml porcini garum
• 2 pods Planifolia Black Vanilla
• 50 g chive, roughly chopped
• 20 g bay leaf, roughly chopped
• 30 g lovage, roughly chopped
• 60 g parsley, roughly chopped
• 350 g grapeseed oil
•  as needed salt

• Bring the sherry vinegar, muscovado sugar and shallot to the boil together and cool back.
• Then mix with the porcini garum and the seeds of the two pods Planifolia Black Vanilla. 
• Meanwhile, place the chives, bay leaf, lovage and parsley in the thermoblender along with the grapeseed oil and spin at full speed for 7 minutes.
• Pass through a coffee filter and allow to cool.
• Now mix the sherry vinegar base with the oil and use as a vinaigrette.

• Delicious in a dish with components of pigeon, truffle, and beetroot.
• Goes perfectly with celeriac, duck, and Jerusalem artichoke.
• Combines well with components of monkfish, potato, and salsify.

Link to dish.

Recept: Gastronomixs