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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Gerry Boddaert, La Camembertier, France