Combine the peppercorns, lemon juice, white wine, and tarragon
stems and simmer until reduced by two thirds. Reduce heat
and whisk in the butter. Pour sauce through a fine sieve.
Heat three cups sugar and two cups water to a boil. Blanch
the zest in the sugar water for three minutes. Strain out
the zest and immediately toss in the remaining sugar and set
Sauté the halibut filets in the clarified butter until
golden brown. Place a pool of the beurre blanc on each plate
and place filet in the pool. Sprinkle the sauce with the citrus
marigolds and place a portion of the lemon candy on each filet.