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Fish Maitre D'hotel

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
1 pinch dried tarragon leaves

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.

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