Sturgeon fillets with olive oil and peppers

Sturgeon fillets in extra virgin olive oil and peppers. New recipe developed in collaboration with the chef of the Prunier restaurant in Paris, Eric Coisel. The sturgeon fillets come from the French region of Aquitaine. They are prepared in court bouillon, tinned by hand with the two peppers then covered with extra virgin olive oil before sterilization. The result is pleasantly surprising and it is for this reason that we are offering you this new product. We wish you a pleasant discovery.