Slit each garlic clove lengthwise without peeling. Place in a small saucepan with 1 tablespoon olive oil. Cook over medium heat until golden brown. Add the sugar and shake the pan to coat the cloves evenly. Caramelize gently without burning.
Remove from heat, deglaze with 15 cl Muscat d’Alsace, 15 cl water, and a bouquet of tied herbs (tarragon, parsley, thyme—reserve chives). Cover and simmer on low for 25-30 minutes. Discard bouquet, then strain through a sieve, pressing the garlic firmly to extract a smooth, blond cream.
Stir in the fresh cream and reduce over high heat until thickened. Keep warm.
Portion the cod into four steaks. Sear in a pan with the remaining 2 tablespoons very hot olive oil. Reduce heat and cook 4-5 minutes more, depending on thickness. Season with pepper.
Arrange on a preheated platter, spoon over the garlic cream sauce, and garnish with finely chopped chives. Pair with wild rice or lightly saffron-infused rice for an elegant finish.
