1. Preheat the oven to 200*C / Gas 6.

2.  Melt the butter in a large saucepan and gently saute the onoin with the bay leaf until the onion is softened but not coloured.  Stir in the flour and cook for 1 minute, then gradually add the wine stirring constantly.   Add the milk stirring until it comes to a simmer and cook for a few minutes until you have a thick sauce.

3.  Stir in the salmon, prawns and scallops and return to the simmer.  Cook for a few minutes until the prawns are pink, then add the eggs, dill, salt and pepper.  Spoon into a large ovenproof dish and keep to one side.

4.To make the topping, tear the ciabatta into pieces and blitz to a rough crumb in a food processor.  Add the parmesan, olive oil and parsley, then briefly blitz again.

5.  Scatter the topping over the fish mixture and place in the pre-heated oven for 30 - 40 minutes until the topping is golden and the filling is bubbling at the edges.

Serve with green vegetables

Ingredients:

Filling :

600g  Salmon fillet - skinned, boned and cut onto 3cm cubes

200g raw tiger prawns

200g raw scallops

3 eggs - hard boiled and chopped

200 ml milk

150 ml white wine

1 onion - chopped

Crumble Topping :

1 Ciabatta loaf

25g Parmesan cheese - finely grated

3 tbsp.  olive oil

2 tbsp.  Parsley - chopped

75g butter

1 Bay leaf

50 g flour

2 tbsp. Fresh dill - chopped