Preparation / Directions:
Cook the watercress; drain and rinse in cold water; drain well again, pressing out excess water. Melt the butter in a skillet; add the shallots and saute until translucent. Preheat oven to 400 degrees. Oil an 8-1/2x4-1/2x2-1/2" loaf pan. In a food processor, chop 1 lb of fish with half the shallots until smooth. Add 1 cup cream, 1 egg, 1/2 tsp salt, dash of pepper and the nutmeg. Process until well combined. Remove 2 cups of the mixture and spread evenly in the loaf pan. Add watercress to the remaining mixture and process until pureed. Spread over the layer in the loaf pan. Place the remaining 1/2 lb fish in the processor with the remaining shallots. Process until smooth. Add 1/2 cup cream, 1 egg, 2 pinches salt, dash of pepper and lemon juice. Process until well combined. Spread evenly over the watercress layer. Bake for 25 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack about 30 minutes. Cover and refrigerate until chilled. When ready to serve, run a knife around the inside of the pan and invert onto a platter. Slice the pate 1/2 to 3/4 inches thick and serve with herb-tomato sauce .