Sturgeon Fillets Marinated in White Wine Sauce
Marinated sturgeon fillets
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.
Cold chain guaranteed, on the date of your choice
- Origin
- France
Ingredients & allergens
- Ingredients
- Sturgeon fillets (63%), white wine (sulphites) (10%), water, aromatics (7%) (lemon, onion, carrots, gherkins (sulphites)), alcohol vinegar (sulphites), white wine vinegar (sulphites), salt, spices.
- Allergens
- Fish (sturgeon), Sulphites (white wine, gherkins, vinegar)
- Storage
- At room temperature, away from light. Long keeping before opening. After opening: 2 to 3 days refrigerated.
Nutritional values
| Energy | 325 kJ / 77 kcal |
|---|---|
| Fat | 3,4 g, of which saturates <0,1 g |
| Carbohydrates | 0,7 g, of which sugars <0,5g |
| Protein | 11.0 g |
| Salt | 1.6 g |
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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.
Sturgeon Fillets Marinated in White Wine Sauce
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.