Salmon with Wine Sauce and Potatoes
Peel potatoes and cook in salted water, about 20 minutes.
Drizzle salmon fillets with lemon juice and season with salt and pepper. In a pan, cook shallots in 1 tablespoon melted butter until translucent. Add salmon fillets and sauté on all sides. Deglaze with white wine, add bay leaf and simmer over low heat, turning salmon repeatedly, 5-10 minutes. Remove salmon from pan, cover and keep warm.
Whisk egg yolk with tarragon vinegar. Whisk in remaining butter and cream and stir into pan juices. Do not let boil. Add watercress and season with salt and pepper. Return salmon to the pan, cover and let stand about 2 minutes.
Toss potatoes with chopped dill.
Remove bay leaf from sauce. Serve salmon with sauce and potatoes.