Lavender Steamed Cod, Cherry Chili Vinegar

I'm a bit of a condiment junky.   Siracha, mustards, olive oils top the list.  But this weekend, a friend made a vinegary, chili, herb laden condiment that I found inspiring.

I thought I'd riff off of the idea and create a white vinegar based cherry and chili vinegar.  I simply pureed fresh cherries with some serrano chili and lots of white vinegar.  I heated the mixture briefly, for only a minute or two to let the flavors bloom. I did not reduce at all, as I didn't want a thick, concentrated fruit driven reduction.  I wanted a loose condiment that balanced fruit, acid and spiciness all in one bite.  I  let the condiment cool and marinate for a few hours as well (of course, it was better the next day).

A natural companion could have been anything gamey or fatty, like duck, foie gras, lamb or pork.  But I felt the need for something simple and healthy and decided that cod would be a nice partner with the cherry chili vinegar. 

I ran into a beautiful bunch of lavender at the market and wondered if the aroma of steamed lavender would impart its floral flavors into a piece of cod.  I simply brought a little bit of water to a boil, added a ton of lavender and added my fish to the steamer.   A closed lid sealed in the aroma and infused the cod with a subtle, floral accent.

Comments

[steamy kitchen]

So did the lavender go well with the Cherry and Chili vinegar?

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