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Sturgeon Fillets Marinated in White Wine Sauce

Sturgeon Fillets Marinated in White Wine Sauce

Sturgeon Fillets Marinated in White Wine Sauce

Marinated sturgeon fillets

Origin : France

The Sturgeon Fillets Marinated in White Wine Sauce are one of the most distinctive preparations in our Prunier range. The firm meat of the sturgeon is celebrated in a white wine marinade that brings freshness, depth and structure. A rare expression for discerning enthusiasts.
CHF 14.00 i.e. CHF 118.65/kg

CHF 14.00

Product number: 223110

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The Sturgeon Fillets Marinated in White Wine Sauce are one of the most distinctive preparations in our Prunier range. The meat of the sturgeon, firm and delicate, is celebrated here in a gastronomic white wine marinade. These fillets come from sturgeon raised on the Aquitaine farms, after the roe has been taken for caviar: the perfect way to experience the meat of this exceptional fish, celebrating a zero waste ethos in the use of the whole fish.

The white wine marinade plays several roles: it brings a tangy dimension that extends the freshness of the fish, it structures the aromatic profile by adding deeper notes, and the wine, together with the salt, helps preserve the product.

This preparation lends itself particularly well to gastronomic starters and distinctive tastings. For enthusiasts who wish to explore sturgeon beyond caviar, it is one of the most singular references in our range.

Sturgeon fillets, white wine, herbs, salt, spices. See label.

Fish (sturgeon), sulphites (wine).
Serve chilled on blinis or with a mother-of-pearl spoon. Pair with champagne or vodka.

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FAQ - Our expert answers your questions

Why marinate the fillets?
The white wine marinade brings several dimensions to the preparation: a gentle acidity that extends the freshness, an enriched aromatic structure (deeper, more complex notes), and longer shelf-life. It is a classic of French gastronomy, particularly well suited to firm-fleshed fish such as sturgeon.
What kind of white wine is used?
Prunier uses a dry, balanced white wine, chosen for its taste qualities and its consistency with the flesh of the sturgeon. The exact composition is stated on the label. The aim is a marinade that gives structure without dominating, respecting the finesse of the fish.
How should this preparation be served?
As a starter rather than an aperitif, given the structure of the product. Serve plated, with a green salad (rocket, tender lettuce), warm potatoes, or a lightly toasted rye bread. The marinade can serve as the base for a light vinaigrette that will extend the aromas.
Which wine should you serve with it?
Favour a mineral, balanced white wine: Chablis, Sancerre, dry Riesling, or Pouilly-Fume. The idea is to extend the tangy notes of the marinade while respecting the finesse of the sturgeon. Avoid wines that are too powerful or too oaky.

The Prunier signature in fine grocery

The House of Prunier is not limited to French caviar. The sardines, vintage and sourced from French fishing, joined the range in this same spirit: a simple product, with quality and traceability proudly claimed.

The sturgeon fillets are a rarer signature still. They come directly from the Prunier farms in Aquitaine, in the pure waters of the Isle, once the roe has been harvested for caviar. It is a way of making the most of the sturgeon in its entirety, without waste, by offering a fine, delicate product to lovers of fine grocery.

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The Sturgeon Fillets Marinated in White Wine Sauce are one of the most distinctive preparations in our Prunier range. The meat of the sturgeon, firm and delicate, is celebrated here in a gastronomic white wine marinade. These fillets come from sturgeon raised on the Aquitaine farms, after the roe has been taken for caviar: the perfect way to experience the meat of this exceptional fish, celebrating a zero waste ethos in the use of the whole fish.

The white wine marinade plays several roles: it brings a tangy dimension that extends the freshness of the fish, it structures the aromatic profile by adding deeper notes, and the wine, together with the salt, helps preserve the product.

This preparation lends itself particularly well to gastronomic starters and distinctive tastings. For enthusiasts who wish to explore sturgeon beyond caviar, it is one of the most singular references in our range.

Origin: France

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Cross-sell (fiches produits)

Prunier Sturgeon Fillets in Olive Oil and Lemon

The Prunier Sturgeon Fillets carry forward the House's commitment to sturgeon, beyond caviar. Sturgeon is a noble fish whose meat, firm and delicate, deserves to be celebrated. Prunier preserves the fillets in a quality olive oil, lifted by a touch of lemon that brings freshness and a light acidity. This preparation sets itself apart at once from preserved sardines or tuna: the meat of the sturgeon is firmer, more structured, with a more delicate profile. The lemon heightens the dimension of freshness, in a perfectly mastered Mediterranean identity. Ideal as a fine starter, in a gastronomic salad, or as a gift for discerning enthusiasts. The rarity of the product (preserved sturgeon is uncommon) makes it a distinctive signature.

CHF 14.00
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Accessoires

Large blinis (4 pieces)
Large blinis (4 pieces)

The Caviar House Large Blinis carry forward the tradition of fine Russian gastronomy. The blini, a small leavened pancake made from flour and yeast, has accompanied caviar and salmon roe in the codes of Russian-style service since the nineteenth century. Its soft, lightly airy texture serves as a neutral setting that brings out the aromas of the main product. Our 4-piece format (large blinis) suits seated starters: each pancake holds a spoonful of caviar, a touch of crème fraîche and a classic topping (chives, dill, finely chopped red onion). The serving format lets you present a refined mouthful, in the tradition codified by the great Russian and French tables.

CHF 20.00