Fillets of Salmon, Parisian Style

Cut some slices of salmon into small fillets, place them in a buttered sautepan ;
sprinkle a small quantity of pepper and salt over, baste them with clarified butter,
and cover with a round of buttered paper ; saute them over a clear fire. Fix a
croustade on a hot dish, fill it with oysters and picked shrimps that have been mixed
in HoUandaise sauce, with the addition of some chopped parsley ; arrange the fillets
around the croustade, garnish with parsley, pour some of the sauce over and serve.