prepare the filling: cut the whiting and put it in a mixer with the egg; once mixed and out , incorporate 3/4th of the cream, salt, pepper and shrimps, let rest in a cold place
peel and wash the vegetables, cut them in very thin and long sticks, cook on low heat in 20g of butter in a pan for 3-4mns
add 4 tablespoons of wine, cover and cook 3-4mins
have the fish broth just under ebulition point in a separate pan
cut the salmon in 8 thin scallops
add what you prepared in step 1 on them
add what you prepared in step 1 on them, roll it around to keep the scallops well within it
plunge the paupiettes in the broth for 10 mins without boiling, remove the excess of water, put on an oven tray
sauce : peel and cut the shallots, put them on a pan with the rest of the wine, slowly reduce the mixture on low heat for 7-8mins
add the remainder of the cream, and leave it again to reduce until it thickens
at this point, whip to incorporate the rest of the butter
take off the fire, mix in the vegetable sauce, add salt, pepper and pour on the paupiettes
put in the oven for 2 minutes, put parsley on it before serving