Tagliatelle with Salmon and Watercress
Rinse the salmon briefly, pat dry and cut into 3 cm (approximately 1 inch) cubes. Rinse watercress, shake dry and pluck off the leaves.
Cook tagliatelle in salted water according to the package instructions until al dente. Peel shallots and chop finely. In a pan, heat olive oil. Add shallots and sauté briefly. Add the salmon cubes and season with salt, pepper and lemon juice. Pour in wine, broth and cream. Cover and simmer for about 5 minutes.
Strain the sauce. Add liquid to a blender, add the watercress and butter and puree. Drain the tagliatelle and toss with the sauce and the salmon.