Heat a pan and grill the salmon with some butter on the skin side on high temperature for 2 minutes. Then the other side for 1 minute on middle temperature. After that take them carefully out and lay them on a plate.
Reduced the heat of the pan on low temperature. Add pepper pouder, some salt and flour in the pan and stir good. If all is good emulgated, add the tomatoe essence stir again and add the Cognac.
Make a quick stir, all should be together a nice mass, add step by step some from the boiling water (2 Spoons) and then the cream.
Let the sauce cook on middle heat.
Now stir the boiling salted water and add the fresh fettuccine noodles. The cook for 8-10 minutes.
After that lay the salm with the juice again in the sauce. Reduce the heat on a minimum.
Drain the water of the noodles.
Serve all on a big soup plate. First some sauce, then the noodles again a little sauce. In a last step add the salmon.