Sturgeon fillets in white wine and aromatics

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, boxed by hand with the various condiments then covered with the white wine marinade 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.