Smoked Haddock in Court-Bouillon

• 2 pounds smoked haddock fillets
• water and milk, to cover
• melted butter
• thin lemon slices

Soak haddock in water for 2 hours. Drain fish and put in a saucepan; cover with equal amounts of water and milk, and bring to a fast boil. Remove from heat and allow to stand for 15 minutes. Drain haddock, reserving stock for some other use. Serve with melted butter and thin lemon slices.