Seabass Rolled in Prosciutto with Cream Sauce

Prosciutto wrapped meats accompanied by light sauces have long been popular at Italian restaurants. This rendition, however, uses fish as the main meat, foregrounding the light flakiness of the seabass by wrapping it in a delicately salted prosciutto and covering it with a simple sauce of white wine and heavy cream. The dish pairs particularly well with pasta or a salad.

This dish is available at the Leone D’oro, 2 Co Tan, Ha Noi. Call for reservations: (04) 9350879

Source VietNamNews