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.