Fillets of Salmon with Ravigote Sauce

Cut some fillets of salmon into small, equal-sized pieces, put them into a saucepan
with the juice of half a lemon, a small quantity of chopped parsley, clarified
butter, pepper and salt. Fry them over a slow fire, turning them when done on one
side and cook the other. Drain the fillets, arrange them in a circle on a hot dish,
pour some ravigote sauce in the center, and serve without delay.