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.