Blue Nose and Brittle

I have enjoyed taking Aki's perfect brittles and pulverizing them into a fine powder which can then be dusted as a fine layer on a silpat, baked in the oven to melt back together as a wafer thin brittle.  What I had not tried is dusting the brittle on something else and cooking the something else in the oven.  The other day I tried it with Blue Nose Bass.  It works, the brittle comes back together and forms a thin crisp sheet on the top of the fish.  We paired the walnut brittle crusted fish with marinated matsutake mushrooms, young marjoram and eel sauce.  While this is a technique in process, the resulting dish was quite tasty.  Now I just need to persuade Aki to make an assortment of flavored brittles to work with.