Hazelnut Crusted Menemsha Sole with Marsala Wine Sauce, Shallot Mashed Potatoes and Baby Vegetables

1 cup raw-blackened hazelnuts

2 cups panko (Japanese bread crumbs)

6 to 7 ounces skinless/boneless Menemsha sole fillet

Salt and freshly ground black pepper

Flour, for dusting

8 large egg whites

4 ounces canola oil, divided

For the mashed potatoes:

4 large baking potatoes, skinned, cut into 2 pieces

6 ounces half-and-half

6 roasted shallots, pureed

Salt and freshly ground black pepper

For the vegetables:

3/4 pound baby yellow pattipan squash, cut in 1/2

3/4 pound baby green zucchini, cut in 1/2

3/4 pound pen asparagus

Salt and freshly ground black pepper

4 tablespoons butter, optional

For the Marsala Buerre Blanc:

2 cups Marsala wine

2 tablespoons chopped shallots

1 cup heavy cream

1 tablespoon cornstarch mixed smooth with 1 tablespoon water

8 ounces softened butter

Salt and freshly ground black pepper

1 dash hot sauce

1 dash Worcestershire sauce

Freshly chopped chives, for garnish