Cod and prawn carpaccio with Persimon® kakis, honey and curry vinaigrette

For the carpaccio
250 g cod
100 g shrimp
200 g Persimon® kakis
1 tbsp lemon juice
For the honey and curry vinaigrette:
¾ litre oil
¼ litre vinegar
1 tsp mustard
1 tbsp curry powder
1 tbsp honey
Debone and de-skin a fillet of cod.
Open the fillet and place prawns facing left and right on top.
Carefully roll the fillet in transparent paper ensuing the prawns stay inside (into a kind of roll).
Keep in the freezer for several hours until hard enough to cut into thin slices using a cold-cut slicer.
Cut the Persimon® kakis into thin slices as well, and place them over cod slices. Allow to defrost.
Dress with the honey and curry vinaigrette before serving.