Licorice and Black Lime

Last evening I was going through our pantry and came across our last box of Panda black licorice.  I had previously used the licorice to make a port-licorice puree which we have used in a number of dishes.  Yesterday, I realized I wanted a licorice puree with a seasoning which complemented and piqued the intense character of the black licorice.  I turned to our jar of black limes for assistance.  I took one black lime and smashed into pieces.  I scattered these shards over the black licorice which I had poured into a bowl.  I then sprinkled some salt on the couple of ingredients and just covered the licorice and lime with hot water and then plastic wrap.  I let the mixture set at room temperature overnight and then blended the softened licorice and lime into a puree this morning.  The balance of the licorice and lime is quite amazing.  In fact the flavor is more exciting than I had first anticipated.  Now begins the task of integrating the licorice-lime puree into our cooking.  A few concepts from the start include serving it with grilled squid or poached turbot.  In fact, I believe this licorice puree would have worked even better than the port-licorice puree we served with another turbot and melon dish.