The Sea by Alexander Steakhouse's John Dory with German Butter Ball Potato, Australian Truffle, Peas & Baby Carrot

Photography By Meghan Gieber | July 22, 2015


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

8 oz NZ John Dory 

Half cup of peas

For cooking potato


0.5 lb German butter ball


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 

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