Fish Maitre D'hotel

Course : French
Serves: 4
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1 1/2 pounds fish fillets -- (4 to 6 pieces)
2 cups water
1 teaspoon salt
1 medium lemon -- cut into thin slices
1 package maitre dhotel butter -- * see note
1 dash dried tarragon leaves

Preparation / Directions:

* 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

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