Aki made an incredible eggplant puree, which combined charred eggplant, anchovies, charred jalapeno, and salt. The puree was then strained, and the result is an intense puree of eggplant with flecks of char, a faint heat, and a salinity from the anchovies. Yesterday, we paired the puree with our chicken skin crusted tuna. Today, we worked on refining the presentation of the puree and used it to complement a toast crusted scallop with morel mushrooms. What we figured out is that we can sandwich this puree, or any for that matter, between two acetate sheets and then freeze it. The frozen puree can then be cut with cutters dipped in hot water and applied to a warm plate. The plate can then, if necessary, be placed in the oven to warm the thin layer of puree, though usually, the warm plate will be enough to heat the sheet of puree. The dish is then finished with the toast crusted scallop and roasted morel mushrooms.
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