Camembert with Fish
- 4 (7-ounce) turbot fillets
- 8 ounces creme fraiche
- Salt and freshly ground black pepper
- 2 (4-ounce) pieces Camembert
- 8 ounces butter
- Salt and pepper
Preheat oven to 400 degrees F.
Butter 4 (8-inch) oval ramekin molds and sprinkle with salt and pepper. Place the fish in the molds, add approximately 3 tablespoons of creme fraiche on top of each fish, and season with salt and pepper. Slice the Camembert and cover the top of each dish with a few slices. Bake for 15 minutes.
Recipe courtesy of Gerry, La Camembertier, France
Recipe courtesy of Bobby Flay
Recipe courtesy of Food Network Kitchen