Recipe courtesy of Gerry Boddaert
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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