Culinary Booster Pack – COS 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?

  • Imperial Caviar 10g
  • Codfish 240g
  • Cauliflower 200g
  • White wine
  • Vodka
  • A mother of pearl spoon
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Recipe COS Pack

What can you prepare with this?

We have a delicious recipe that you can prepare with the COS pack. This recipe was created by none other than 2 Michelin star chef Fred Mustert. We are very grateful to him for this and we can once again provide you with the very best from Persian Caviar!

 

Recipe

Slow cooked cod back | structure of cauliflower | Imperial Caviar | Beurre blanc with vodka

Cauliflower ingredients:
– Cauliflower
– 30 grams of butter
– 5 cl of cooking cream
– 2 dl vegetable stock
– Olive oil
– Salt and pepper

Ingredients Beurre blanc:
– Half bottle of the supplied white wine
– Half a bottle of the supplied vodka
– 1 shallot
– 1 star anise
– 5 cl tarragon vinegar
– 5 cl of cooking cream
– 100 grams of salted butter

Garnish:
– Imperial Caviar
– Sorrel leaves

Preparation:

Preparation
Peel the outside of half of the cauliflower supplied with the peeler. Cut the rest of the cauliflower into pieces. Start with 30 grams of butter. Season with salt and pepper. Add the stock, boil, then add cream, heat, and make an ointment through the food processor. Cut the rest of the cauliflower into pieces. Start with 30 grams of butter. Season with salt and pepper. Add the stock, boil, then add cream, heat, and make an ointment through the food processor.

Beurre blanc
Peel the shallot and cut into pieces. Shallot in a pan with the white wine, vodka, tarragon vinegar and the star anise. Let it all boil in half. Add the cream. Assemble with the salted butter. Note, do not let this boil.

Codfish
Season the cod back with salt and pepper. Place the cod in the Beurre blanc. Slowly cook over a low heat to a maximum of 60 degrees. The cooking takes about 15 minutes.

Prepare dish:

Warm the cauliflower puree. Roast the cauliflower shavings in a pan with olive oil until it is a nice golden brown. Place the puree on the plate. Remove the cod from the beurre blanc. Drain slightly and place on the cauliflower puree. Roast the cauliflower on the cod and cover it with caviar. Dress the Beurre blanc around it. For the finishing touch add a few sorrel leaves on top.

COS Pack
COS Pack