Slit each clove of garlic, do not peel them.
Place them in a small saucepan with 1 tablespoon of oil. Cook over medium heat until golden brown. Add the sugar, shaking the container to roll the garlic cloves in. Let caramelize without burning. Remove from the heat, add the white wine, 15 cl of water and the herbs tied in a bouquet except the chives.
Cook covered over low heat for 25 to 30 minutes. Remove the bouquet. Pass the preparation through a sieve, pressing well on the garlic cloves to extract the pulp and obtain a blond cream.
Mix it with the fresh cream. Reduce over high heat. Keep warm.
Cut the cod into four pieces. Brown them in a pan in 3 tablespoons of very hot olive oil. Lower the heat. Continue to cook for 4 to 5 minutes depending on the thickness of the slices. Pepper.
Arrange on a hot dish.
Cover with the sauce, garnish with chopped chives.
As an accompaniment to wild rice or slightly saffron rice
