If you are going to keep the skin be sure to scrape it with a knife like the chef did in the video. Season the skin with Fleur de Sel if you have it or use your favorite salt.
Salt and pepper the top side. Preheat your oven proof frying pan with clarified butter to 350ºF. Place the fish top side down for 2 to 3 minutes until golden brown.
In the meantime, start the sauce in a sauce pan. Heat some regular butter, when hot add the shallots and cook until translucent. Add the Chardonnay and let reduce by half. Add the stock, cream and cook for a couple minutes. Add the Chives, mustard, and salt and pepper to taste ingredients. Cook for 1 minute mix well.
If you are going to add more butter remove from heat add butter incorporate well and serve.