[Cook It]: Prosciutto-Wrapped Turbot
By Justin Fischer, Sep 28th, 2011 | In Dining
Cook It is a monthly column that features recipes designed by Shanghai chefs specifically for the average Shanghai kitchen. In other words, you can actually cook this stuff yourself.
This month, House of Roosevelt executive chef Jackie Xu traverses the tropics and the Mediterranean with his recipe for Prosciutto-wrapped turbot fish with pureed sweet potatoes and Southeast Asian-style pineapple salsa. One final taste of the warmer climes before winter starts to rear its ugly head.
Here is a slide show of how he did it.
...And before you risk gunking your keyboard up with sweet potatoes click here for a printable PDF with all the ingredients, instructions, and other details.
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