Poached Salmon Steak with Penne - serves 4

4 10-ounce fresh salmon steaks
4 tbsp butter
3/4 cup dry white wine ,sea salt
8 peppercorns
Fresh dill, tarragon, sprig
1 lemon, sliced
1 pound dried penne
2 tbsp olive oil
lemon slices and fresh watercress, to garnish

Lemon & Watercress Sauce:
2 tbsp butter
1/4 cup all-purpose flour
5/8 cup warm milk
Juice and finely grated rind of 2 lemons
2 ounces watercress, chopped salt and pepper

Put the salmon in a large, nonstick pan. Add the butter, wine, a pinch of sea salt, the peppercorns, dill, tarragon, and lemon. Cover, bring to a boil and simmer for 10 minutes.
Using a fish slice, remove the salmon. Strain and reserve the cooking liquid. Remove and discard the salmon skin and center bones.
Place the fish on a warm dish, cover, and keep warm.
Bring a saucepan of salted water to a boil. Add the penne and 1 tbsp of the oil and cook for 12 minutes.
Drain and toss in the remaining olive oil. Place on a warm serving dish, top with the salmon steaks, and keep warm.
To make the sauce, melt the butter and stir in the flour for 2 minutes. Stir in the milk and about 7 tbsp of the reserved cooking liquid. Add the lemon juice and rind and cook, stirring, for 10 minutes.
Add the watercress to the sauce, stir gently, and season to taste.
Pour the sauce over the salmon and penne, garnish, and serve.