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Prunier Sturgeon in Extra Virgin Olive Oil and Chilli

Prunier Sturgeon in Extra Virgin Olive Oil and Chilli

Prunier Sturgeon in Extra Virgin Olive Oil and Chilli

Sturgeon fillets with chilli, a historic Prunier recipe

Origin : France

The Prunier Sturgeon in Extra Virgin Olive Oil and Chilli revisits a historic Prunier recipe. Fillets of sturgeon farmed in Aquitaine rest in extra virgin olive oil, alongside whole chillies. The result combines the density of the flesh with the warmth of the chilli, rounded by the oil: a recipe full of character, to share.
€13.90 i.e. €120.87/kg

€13.90

Product number: 223111

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The Prunier Sturgeon in Extra Virgin Olive Oil and Chilli carries forward our House's commitment to sturgeon, beyond caviar. The recipe was born at the Prunier restaurant in Paris, created with Chef Eric Coisel. The sturgeon fillets from Aquitaine are laid by hand, together with whole chillies, in an extra virgin olive oil chosen for its roundness.

This preparation sets itself apart from other preserved seafood through its character. The flesh of the sturgeon offers a beautiful density, fine and structured. To this is added the frank taste of the chilli, whose heat is softened by the extra virgin olive oil. The whole composes a lively yet measured profile, where the fish keeps its full place.

Designed for convivial moments, this recipe suits an aperitif among adults as well as an impromptu meal. Like the plain or marinated sturgeon fillets, it celebrates the flesh of a noble fish, rarely offered in preserved form. A signature full of character for enthusiasts in search of new flavours.

Sturgeon fillets, extra virgin olive oil, chillies, salt. See label.

Fish (sturgeon).
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

Where does this chilli recipe come from?
It is a historic recipe from the Prunier restaurant in Paris, created with Chef Eric Coisel. It brings together sturgeon fillets from Aquitaine, farmed by our House, with whole chillies laid by hand in extra virgin olive oil. This preparation reflects Prunier's wish to celebrate the flesh of the sturgeon, beyond caviar, in recipes full of character.
Is the product very spicy?
The taste of the chilli is present and frank, yet it stays measured. The roundness of the extra virgin olive oil softens its heat, and the density of the sturgeon flesh balances the whole. The profile is lively without being aggressive. To adjust the intensity, simply vary the amount of chilli served with the fillets.
Is the sturgeon used the same as the one for caviar?
Yes. Prunier farms its own sturgeon in Aquitaine for caviar production, mainly Acipenser baerii. The preserved sturgeon fillets come from the same chain, in the mindset of using the animal in its entirety. It is an approach consistent with respect for the resource.
How should these chilli sturgeon fillets be served?
This recipe suits convivial moments: an aperitif among adults or an impromptu meal. Arrange the fillets on a slice of toasted country bread, with a drizzle of the oil from the tin and a few rocket leaves. Steamed potatoes or a crisp salad complete the plate. To drink, a dry, mineral white wine or a chilled rosé pairs well with the lively character of the product.

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 Prunier Sturgeon in Extra Virgin Olive Oil and Chilli carries forward our House's commitment to sturgeon, beyond caviar. The recipe was born at the Prunier restaurant in Paris, created with Chef Eric Coisel. The sturgeon fillets from Aquitaine are laid by hand, together with whole chillies, in an extra virgin olive oil chosen for its roundness.

This preparation sets itself apart from other preserved seafood through its character. The flesh of the sturgeon offers a beautiful density, fine and structured. To this is added the frank taste of the chilli, whose heat is softened by the extra virgin olive oil. The whole composes a lively yet measured profile, where the fish keeps its full place.

Designed for convivial moments, this recipe suits an aperitif among adults as well as an impromptu meal. Like the plain or marinated sturgeon fillets, it celebrates the flesh of a noble fish, rarely offered in preserved form. A signature full of character for enthusiasts in search of new flavours.

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.

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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.

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