Step 1

Preheat the oven to 180°C.

Step 2

Place the wine and 1 cup (250ml) water in a large frypan over medium heat. Add the herb stalks, leek, eschalot and 1 teaspoon coarsely ground black pepper. Bring to a simmer and cook for 2 minutes or until the flavours infuse.

Step 3

Add the salmon and poach, turning, for 2 minutes. Add the prawns and scallops and cook for a further 1 minute until the seafood just changes colour. Remove the seafood using a slotted spoon and transfer to a clean bowl. Set aside.

Step 4

In a small bowl, mix together flour and 25g butter. Remove herb stalks from the pan and return stock to medium-low heat. Bring to a gentle simmer, then add the butter mixture, 1 tablespoon at a time, whisking to combine after each addition. Season and cook, stirring, for 3 minutes until thick. Add cream and cook for a further 2 minutes. Allow to cool.

Step 5

Place potato in a large saucepan of cold, salted water. Bring to a boil and simmer for 12-15 minutes until the potatoes are tender. Drain and pass through a potato ricer or mash until smooth with a potato masher. While the potato is still hot, beat in the remaining 225g butter. Add the milk and egg yolks, season and set aside.

Step 6

Fold the seafood and chopped herbs into the cooled sauce and divide among four 350ml ovenproof dishes. Pipe over the potato and cook for 15-20 minutes until bubbling and golden. Remove from oven and serve with salad leaves.