By Executive Chef Yu Min Lin | The Sea by Alexander's Steakhouse

8 oz NZ John Dory 

Half cup of peas

For cooking potato

Potato

0.5 lb German butter ball

potato

2 ea garlic cloves 

5 sprigs thyme

1 tablespoon olive oil

1 tablespoon of salt

For truffle sauce

2 oz dry vermouth

2 oz black truffle

2 oz unsalted butter

1 tablespoon minced shallots

For the carrot sauce

1 cup carrot juice

3 oz unsalted butter

1 tablespoon lemon juice