Juice the apples in the VillaWare® Juice Extractor. In the VillaWare® Food Processor, add garlic, shallots and leeks.
In a shallow stock-pot, sauté this mix in 2 tablespoons of olive oil for 4 minutes.
Add sliced mushrooms and sauté for 4 minutes adding another 2 tablespoons of oil. The mushrooms should act like sponges and absorb the oil. Add salt and pepper to taste.
Add the potatoes and sauté for 7 minutes. Remove the potatoes and set aside.
Deglaze mushrooms and the mix of leeks with 120ml of white wine. Let the liquid evaporate and reduce by half.
Add seafood stock, sweet potatoes, fennel and apple juice, and reduce by a third for 20 minutes on a medium heat. Add the potatoes back into the stock and cook 5 minutes until tender. Add sea bass and apple cubes, and cover tightly for 8 minutes. Serve with a slice of truffle butter.
Recipes by Chef Christina Yamada
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