Corona positive Starter Pack

Persian Caviar has put together a carefully high-quality package, which is also very healthy. Besides that this package is healthy, it is also delicious. The combination of healthy and delicious will hopefully provide a good boost that you can use extra in these unusual times.

What is included in the COS Pack?

  • 10 gram Osciëtra caviar
  • 1x Mother of Pearl Spoon
  • 240 grams +/- wild Argentine Gambas
  • 60 grams +/- smoked Royal Class salmon
  • 15 pieces of Blinis
  • 150 grams +/- White Asparagus (The White Gold)
  • 50 ml GLVodka – Caviar Vodka
  • 200 ml White wine
Order immediately!

What can you prepare with this?

We have two delicious recipes that you can prepare with the COS pack. These recipes are composed by no less than 2 Michelin star chef Onno Kokmeijer. We are very grateful to him for this and we can once again provide you with the very best from Persian Caviar!

Why these products?

The products are selected on the basis of of course a high quality that we offer you at all times, but also because your body gets a good boost of the products that it deserves extra in these times. Think of the omega 3 that you get from the caviar, smoked salmon and the prawns. Caviar is also good for zinc and selenium. These are substances that help boost blood cell production, which help fight viruses and bacteria. In addition to the omega-3, smoked salmon is also good for the supplementation of proteins that our body needs. Prawns in turn are good for a high dose of vitamin B12, selenium, iodine and phosphorus. And not to forget are the White Asparagus from Dutch soil that complete this dish. The white gold is good for almost the entire body, with vitamins such as vitamin K. Vitamin C, Vitamin B1, B2, Vitamin E and folic acid (Vitamin B11).

Recipes

White asparagus and avocado salad with royal class salmon, caviar vodka mayonnaise and Osciëtra caviar

  • 10 gram Osciëtra caviar
  • 60 gr smoked royal class salmon

* White asparagus

  • 150 gr white asparagus

Peel the asparagus with a vegetable peeler and cut about 2 cm from the bottom. Next, with the same peeler, we are going to peel ribbons by doing an even movement from the bottom to the head.

* Avocado
Clean the avocado and cut it into thin slices.

* mayonnaise

  • 15 ml vodka
  • 2 tablespoons of mayonnaise
  • 2 tablespoons of crème fraîche

Using a fork, mix the mayonnaise with the vodka and the crème fraîche.

* Dressing

  • 2 tablespoons of lemon juice
  • 1 teaspoon of fine mustard
  • 1 hard-boiled egg
  • olive oil extra verge
  • chives
  • pepper and salt

Using a whisk, mix the lemon juice and mustard into a loby dressing by adding the olive oil in a stream. Then add the chopped egg and chives. Season with salt and pepper.

Mock-up

Spread the mayonnaise thinly on a plate in a circle. Then cover this with the thinly sliced ​​avocado, cover it again with the smoked salmon.
Then mix the ribbons of the white asparagus with the dressing and divide the dish in the middle, then spread some dressing with egg and chives over the dish. Then scoop the Osciëtra caviar on the asparagus with the mother-of-pearl spoon.

Meal soup of white asparagus, wild prawns
Bread, from blinis and Osciëtra caviar.

  • 10 gram Osciëtra caviar
  • 240 gr wild Argentine prawns
  • 150 gr white asparagus
    2 pcs medium potato
  • 75 ml of white wine

* Cream soup

  • 150 gr white asparagus
  • 1 liter of water
  • 1 tablet of vegetable stock
  • 50 grams of butter
  • 100 grams of whipped cream
  • 50 grams of crème fraîche
  • nutmeg
  • salt

Peel the asparagus using a vegetable peeler and cut 2 cm from the bottom. Boil the skins and bottoms with 1 liter of water for 15 minutes. Then sieve the whole through a fine sieve on the peeled asparagus with the stock tablet. Return to the boil and let the asparagus cook for 1 minute, then remove the pan from the heat. Let the asparagus cool down in its own liquid for 15 minutes. Then cut the cups off the asparagus and turn the rest with a portion of the cooking liquid in a food processor or mixer until smooth. Rub the mass through a fine sieve and season with the whipped cream, butter and crème fraîche. Season with any salt and nutmeg.

* Potato
cut the potato into large pieces with skin and cook in salted water.

* Wild prawns

    • 240 gr wild prawns
    • 3 pcs spring onion
    • 75 ml of white wine
    • 1 tablespoon of capers
    • chives
    • olive oil
    • pepper and salt

Fry the prawns together with the chopped spring onion in the hot olive oil and deglaze with the white wine. When the white wine has evaporated, add the capers, boiled potato, asparagus heads and chives. Season with salt and pepper.

* Croutons from blinis
Cut the blinis into even cubes and place in the oven at 150 degrees for 5 minutes.

Mock-up

Spoon the asparagus soup into a deep plate. Divide the prawns, potato, spring onion and capers over the soup. Finally, put the asparagus heads upright and distribute the Osciëtra caviar over it.