Kish Redfish Roll and Wild Cold Water Shrimp with Cucumber and Herbs Sauce

Fish stock

1. Dice celery root and chop the onion, leek and parsley root
2. Mix the ingredients together in a pot and bring to boil for 20 minutes without cover
3. Pass through a sieve
4. Then remove the fish fillet
5. Set aside to cool and serve

Gel sheets

1. Mix and boil all ingredients plus 200g/7oz fish stock
2. Pour onto a non-stick baking mat
3. Use a spatula to spread the mixture into a thin layer
4. Wait until it is cool, cut the jelly in 12x12cm/5x5inch sheets

Mayonnaise

1. Put all ingredients together in the blender
2. Blend on low speed

Redfish rolls

1. Shell the shrimp and cut them into pieces
2. Mix with the lemon juice, chives and a few drops of Tabasco
3. Add the homemade mayonnaise
4. Add salt and pepper to taste
5. Put 9 mint leaves evenly on a sheet, face down
6. Place the filling and squeeze it into a cylinder shape
7. Roll up the gel sheet

Cucumber juice

1. Mix and juice all the ingredients
2. Filter it until it becomes limpid

Cucumber sauce

1. Separate the clear juice from the cucumber juice
2. Boil the clear juice with the guar gum and cool it.
3. After cooling, mix the remaining cucumber juice, slowly stir well.
4. Finally add the grapes to the sauce