Instructions: 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 DHotel Butter," to which a pinch of dried tarragon leaves has been added.

Suggested Wine: A chilled white wine, dry or sweet.

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