Cut the top off the garlic to expose the cloves, remove outer layers that are falling away, then place in enough aluminum foil to completely wrap the garlic, drizzle with olive oil, wrap it and then place in a preheated oven at 400.

Cook garlic until the garlic softens completely (approx. 30-40 mins)

Using a Y peeler peel carrot and cut into thin strips, then place in a bowl.

Mix together the mirin and apple cider vinegar, then pour over carrots.

Cover bowl with cling wrap and place in the fridge for 30 minutes.

Remove garlic from oven, open up the aluminum foil and allow to cool until you are able to handle.

Place parsley and pepper flakes in a bowl then squeeze the roasted garlic on top, discarding the outer layers.

Pour olive oil on top and whisk to combine completely.

Sprinkle with salt and combine once more, then set aside.

Heat butter and oil in skillet, then add yellowtail.

Sear yellowtail on each side for approx. 30-40 secs, then remove from skillet and place on a board.

Sprinkle yellowtail with a little salt and pepper and allow to stand for at least 5-10 mins.

Remove carrot strips from the fridge and drain in a colander and set aside.

Once yellowtail has rested, using a sharp knife cut into 1/2 inch slices.

When you are ready to serve, wrap each slice of yellowtail with two carrot strips, creating a cross in the center.

Carefully place 1 tsp of chimichuri sauce in the amuse bouche serving spoon, then place the yellowtail on top of the sauce.

Poke a scallion strip in between the carrot strips and yellowtail and then serve.