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1
In a small saucepan, boil the vinegar with the sugar until reduced to 1/4 cup, about 20 minutes.
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2
Let cool to room temperature.
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3
Preheat the oven to 160.
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4
Season the bass fillets with salt and pepper and place on a large rimmed baking sheet, skinned side up.
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5
Bake for about 25 minutes, until the fish is just white throughout and an instant-read thermometer inserted in the thickest part registers 150.
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6
In a small saucepan, melt the butter.
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7
Add the sliced garlic, shallot and whole clove and cook over moderate heat until fragrant, about 2 minutes.
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8
Add the water and boil over high heat until reduced to 1 cup, about 7 minutes.
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9
Strain the garlic water and return it to the saucepan.
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10
Add the chopped garlic, anchovies, bread, olive oil and cream to the garlic broth and bring to a boil.
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11
Cover and simmer over low heat for 10 minutes.
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12
Transfer the contents of the saucepan to a blender and puree until foamy.
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13
Return the foam to the saucepan, season with salt and keep warm.
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14
In a medium bowl, whisk the eggs with the mustard.
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15
Pour in the milk and season with salt.
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16
In a medium nonstick skillet, melt the butter over low heat.
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17
Pour in the egg mixture.
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18
Using a heatproof rubber spatula, stir constantly until a thick, creamy sauce forms, about 3 minutes.
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19
Scrape into a bowl and season with salt.
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20
To serve, spoon the garlic foam onto plates and top with the fish.
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21
Using a spoon, spread a streak of the vinegar reduction across the plate on one side of the fish fillets.
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22
Dollop the mustard sauce beside the fish.
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23
Arrange the blanched vegetables on top of the fish and serve.
