Instructions: Salt and pepper grouper fillets to taste. Slice potato into very thin slices. Layer grouper with a layer of potato slices with clarified butter brushed between all layers until the grouper filet resembles fish scales. Sear the grouper potato-side down in a sauce pan with olive oil. Flip fish over when potato scales are crispy. Put pan in oven and finish cooking the grouper at 350 degrees.

Take fresh morel mushrooms and saute in olive oil and minced garlic. Add salt and pepper to taste. Add the chives last.

Cover baby fennel in olive oil and place into 350 degree oven until roasted.

Over medium heat, mix the bottle of Heritage Sauvignon Blanc, orange juice, lime juice, cardamom, vanilla beans, saffron, shallots, thyme, lavender and cook down until the sauce has reduced and is thick and transparent.

Poor a ladle full of the sauce on the plate. Place the grouper potato-side up in the center of each plate, then layer the morels and fennel on top of the grouper. Place slices of white truffle around the plate. Top the entree with the caviar.

This recipe yields 4 servings.

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