Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        fish fillets -- (4 to 6 pieces)
   2      cups          water
   1      teaspoon      salt
   1                    lemon -- cut into thin
                        -- slices
   1                    maitre d'hotel butter -- * see note
   1      pinch         dried tarragon leaves

Preparation:

* Note: The recipe for "Maitre D'Hotel Butter" is included in this database. In large saucepan, combine water and salt. Add fillets. Bring to boil. Take pan off fire and let stand, covered, for 10 minutes. Remove fish to heated serving dish. Garnish with slices of lemon. Serve hot. Serve with "Maitre D'Hotel Butter," to which a pinch of dried tarragon leaves has been added. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garv