Simmer the carrot in juice until soft, then place all ingredients in a blender. Blend until smooth.
Mix all ingredients. Refrigerate.
Preheat a fryer to 325 degrees F.
Place the garlic in a small saucepot of cold water. Bring to a boil. Strain. Repeat 2 more times. Dry the garlic and fry. Mix fried garlic with other ingredients.
Mix all ingredients.
Using a ring mold, place the tartare in the center of the plate. Top with the Carrot and Garlic Salad. Place a line of the carrot puree down the side of the plate. Drizzle all with the Pomegranate Ponzu.