Before I discovered clarified butter, every piece of sautéed fish I served came with beurre noir. I wanted butter's rich taste, but as soon as my pan was hot enough, the butter burned. Clarifying butter removes milk proteins and water, resulting in pure butterfat—and a higher smoking point. Melt unsalted butter over low heat. (Don't stir or boil.) Skim off foam, and decant yellow fat, leaving milky sediment behind.