We had a few softshell crabs left to work with, so we began working on flavors to complement them. This morning yielded an interesting dish where bananas and capers came together to make a warm condiment for the sautéed softshells. The capers’ briny acidity worked well with the caramelized sweetness of the bananas. We added an earthy element to the dish with preserved Perigord truffle puree and added a sweet heat with our mango kosho. Young shiso rounded out the dish with an herbal overtone to pique the palate.
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