Halibut With Celeriac Puree and Apple Ragout

Democracy Dies successful Darkness

For the puree

• 2 tablespoons unsalted butter
• 2 ample celery basal (celeriac), peeled and chopped into astir 1/2-inch pieces
• 1 ample Vidalia onion, thinly sliced
• 2 cups full milk
• 2 cups dense cream
• 2 bay leaves
• Salt
• Freshly crushed achromatic pepper

For the ragout

• 1 tablespoonful unsalted butter
• 1 Vidalia onion, chopped lengthwise into bladed slices
• 1 lb haricots verts (thin French greenish beans), trimmed
• 2 ample Granny Smith apples, peeled, cored and chopped into tiny dice
• 2 teaspoons chives, finely chopped (from astir 8 stems)
• Salt
• Freshly crushed achromatic pepper

For the fish

• 1 1/2 tablespoons canola oil
• 8 5-to-6-ounce pieces skinless halibut
• Salt
• Freshly crushed achromatic pepper
• 2 tablespoons unsalted butter
• 1/2 clump chives, chopped (about 1/4 cup), positive 8 chive blossoms, for garnish
• Leaves from 5 sprigs marjoram, chopped