Potato and Monkfish with Lavender Chile Oil

Rinse fennel bulb, drain and wipe dry and cut into thin slices. Peel bottom third of asparagus, peel and cut in half. Peel carrots and cut diagonally into slices. In a non-stick pan, heat powdered sugar until caramelized, watching carefully. In a pan, heat oil and sauté prepared vegetables and deglaze pan with wine and broth. Cook over low heat for about 8-10 minutes.

Peel potatoes and cut lengthwise into 32 identical, thin slices from central part of potato. Set aside end pieces for another use. Blanch potatoes in boiling, salted water and drain on a dish towel and pat dry. Place 4 slices crosswise and overlapping each other in a stack. Rinse monkfish and pat dry. Cut fish into 8 equal pieces and season with salt and pepper. Place fish pieces in the center of each potato stack and pull up potatoes ends over fish pieces. In a nonstick pan, heat 2 tablespoons of hot oil for 2-3 minutes and slowly fry until golden brown. Carefully turn and cook  for about 2-3 minutes or until done.

Pluck lavender flowers and mix flowers and chile flakes with remaining oil.