First Roast the Garlic: Place 2 cups of the garlic cloves and 2 cups of canola oil in a saucepot. Heat on medium-low heat to the lowest detection of simmer; do not fry the garlic. Cook for 30 to 40 minutes until the garlic is golden brown.
Drain and separate the garlic cloves from the oil reserving both ingredients. To puree the garlic, place the roasted garlic in a food processor and puree until smooth. Reserve.
Butcher the Salmon: The salmon should be about 2 1/2 to 3 ounces in weight with no skin or fat. With a ring cutter, gently cut a nice circle of salmon from the center of each fillet. Reserve. Save all the salmon scraps to grind for the tartar.
Preheat the oven to 425 degrees F. Now, cook the salmon. First, season with garlic oil then salt and pepper. In a hot, oiled saute pan, add the salmon and let it sear on the topside first until golden. Flip over and brush the salmon medallion lightly with the garlic puree. Roast for a few minutes depending on your preferred doneness. Reserve.
Note: This dish was created by using the salmon scraps. They are diced and mixed with classic ingredients of tartar.
For the Tartar: Hand dice or grind all the salmon scraps and place in a bowl. Fold in the remaining ingredients, except butter and the quail eggs, using a spatula and reserve.
Cook the Quail Eggs: Melt a little butter in a non-stick pan. Pre-crack the eggs and place in small, individual containers. Then cook them 'up' over low heat and reserve.
Saute the Veggies: In a hot, oiled saute pan, add the shallots and carrots. Saute for 30 seconds. Add the green beans. Saute for an additional 30 seconds and add a splash of stock. Saute for 1 to 2 more minutes, add salt pepper and butter and continue to saute until nicely cooked. Reserve.
To plate: A bowl works nice for this dish. Pack about 1 1/2 ounces of the tartar into a ring mold; remove the mold. Place the salmon on top of the tartar. Tightly spoon the coulis around the center ingredients. Spoon some veggies tightly on top of the salmon. Then top it with the 'up' quail egg. Now top with chervil and serve.
In a blender, add the garbanzo beans, anchovy paste, capers, chili flakes, salt, pepper, and a splash of the chicken stock. Puree and add a touch more of the chicken stock to loosen. Now add the olive oil to smooth out the coulis.
I do not strain this coulis. Pour the coulis into a bowl and fold in the parsley. Reserve for plating. When blending coulis remember stock or liquid will loosen the coulis and oil will tighten and smooth it out!
Recipe courtesy of Michael DeMaria