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
  • Salt
  • Pepper
  • 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.