2 large eggs
2/3 cup water
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon finely chopped fresh tarragon
3 tablespoons unsalted butter, melted
2 tablespoons unsalted butter, cut into pieces
2 tablespoons all-purpose flour
1 (8-ounce) bottle clam juice
1/3 cup water
1/4 cup heavy cream
2 teaspoons finely grated fresh lemon zest
1/4 teaspoon black pepper
2 tablespoons unsalted butter, softened
1 shallot, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
6 (5-ounce) center-cut pieces salmon fillet (preferably wild; 1 inch thick), skin and little bones discarded