Rice dough

Shrimp spring rolls are a refined blend of freshness and spiciness from Japanese cuisine. Thin rice paper wraps crispy vegetables, tender vermicelli, and aromatic cilantro, creating a harmony of textures. The dish is enhanced by the spicy 'Spicy Yuzu' sauce that highlights the sweetness of the shrimp and adds a mild heat. Dried nori seaweed gives a marine flavor note, while the greens refresh the composition. Served cold, this roll is an ideal choice for a light lunch or an exquisite appetizer. Historically, spring rolls trace back to traditional Asian dishes symbolizing freshness and seasonality.

In Europe, monkfish is caught in the North Atlantic and the Mediterranean, for example in Spain, where Thomas Bluey came from to become the chef of Moscow's The Most for two years. In late autumn, the fish returns from spawning, and its tender meat becomes the taste of the season. Thomas believes that the fillet itself is a bit fatty, and balances it out with the classic French meat sauce demi-glace. This is how French gastronomy, Spanish monkfish and creamy Corsican risotto meet on the plate.