For the sauce, sauté shallots in the warm light butter or butter. Extinguish with the liquid and cook until half done. Strain the gravy, return to the frying pan, add the cream, bring to the boil, season.
Heat oil or clarified butter in the frying pan. Cut salmon slices approx. 1cm thick and 4cm long and roast in portions for approx. 2 minutes, remove, season. Cover and keep warm in stove heated to 60 °C.
Cook pasta in boiling salted water until al dente and drain well.
Arrange pasta on hot plates. Spread fish goujons evenly on it, form sauce over it, sprinkle with tarragon.
Tip: Instead of clarified butter, you can also use butter in most cases.
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