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Sturgeon fillets in extra virgin olive oil with peppers, 115g.
New recipe developed in collaboration with the chef of the restaurant Prunier in Paris, Eric Coisel. The sturgeon fillets come from the French region of Aquitaine. They are prepared in the court bouillon, put in boxes by hand with the two peppers and then covered with an extra virgin olive oil before sterilization.
La Quiberonnaise, France.