For the palettes:

Place the garlic in a small saucepan with cold water to cover and bring to the boil. Drain the garlic in a small strainer, cool under cold water, and repeat the process.

Repeat a third time, but this time boil the garlic cloves until they are soft and there is no resistance when they are pierced with a small knife. Drain the garlic cloves, mash them slightly, and measure out 1/4 cup for the palette.

Place the garlic purée, egg yolks, butter and salt in a mini food processor and blend until smooth.

Line a small pan with plastic wrap and spread the mixture in it, in a 1/2 inch thick layer. Cover and freezer for several hour, until the mixture is solid, or up to a few days.

Add the frozen palette to the pan and brown for about 1 minutes on each side, until crips and warmed through.

For the parsley coulis:

Discard the tough stems from the parsley. You should have a about 4 packed cups of leaves and tender stems. Blanch the parsley until tender and remove to a bowl of ice water.

Once the parsley is cold, drain it and squeeze the excess water from the leaves. Place the parsley in a blender with just enough water to allow the mixture to turn.

Blend the parsley to a purée. Spread the purée on a tamis and allow to sit for 5 minutes to drain any excess liquid. Discard the liquid and pass the purée through the tamis. You should have about 1/2 cup of purée. It can refrigerated for up to 2 days.

Place the parsley purée in a small saucepan and rewarm it. Check the consistency; it should be that of a sauce. If it is too thick, thin in with a little water; if it is too thin, simmer briefly (heat can cause the purée to change colour, so cook it as little as possible). Stir in the unsalted butter and season with salt to taste.

Season the Mulloway with salt and white pepper, add the fillets skin side down and sauté, pressing down on the pieces of fish with fish weight to keep them flat.

Slice the garlic cloves as thin as possible on a mandoline.

Place the slices in a small saucepan and cover with cold milk. Bring the milk to the boil then drain the garlic slices in a strainer (discard the milk) and rinse them under cold water. Return the slices to the saucepan and repeat the process 3 times, using fresh milk each time.

Pat the garlic slices dry on paper towels.

Heat the oil in a deep saucepan to 148ºC
Add the slices to the hot oil and fry for 12 - 15 minutes or until the bubbles around the chips have subsided (signifying that all the moisture has evaporated) and they are a light golden brown.