Roasted Sea Bass with White Port

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2 tablespoons unsalted butter

6 mushrooms, thinly sliced

6 shallots, thinly sliced

Salt and freshly ground black pepper

2 cups white port wine

2 cups clam juice or fish stock

2 cups heavy cream

2 red bell peppers, roasted, peeled, seeded and julienned

2 cups green olives, sliced off pit and julienned

6 (7-ounce) sea bass fillets

4 tablespoons unsalted butter

1/4 pound prosciutto, thinly sliced and julienned