Food and wine pairing joy's 2019 - prawn carpaccio

Joy's 2019 served with a Carabineros prawn carpaccio and Narbonne green asparagus, citrus condiments

The recipe for 2 people

• 300g of prawn tails
• 200g green asparagus
• La Sauvageonne olive oil
• Fleur de sel de Gruissan
• 1 orange
• 1 lemon
• Flowers and herbs
• 2 cloves of black garlic

Cook the citrus fruits in aluminium foil with a pinch of coarse salt for 1 hour at 170°, once cooked cut them in half and remove the seeds, blend with 50g of olive oil and set aside in a piping bag (can be kept for several days in the fridge)

Slice the prawn tails into thin strips and arrange them on a plate to form a first rosette, do the same with the raw asparagus and repeat, alternating prawn rosettes and asparagus rosettes to fill the plate

Arrange dots of lemon and orange condiments, the black garlic cut into 3, fleur de sel, and a drizzle of olive oil

To finish, arrange a few flowers and herbs