Cut both the salmon and monkfish fillets into 4 cubes then roll the salmon in cumin seeds.  Carefully dry the monkfish cubes then roll in mustard powder.  Lightly … the scallops and prawns.  Smear the lime leaves with olive oil and then roll the scallops in them.  Thread the potatoes in half on each skewer with the rounded side facing outwards.  Then, add a monkfish cube, a wrapped scallop, a piece of salmon and finally another potato half.  Pre-heat the grill until very hot.  Drizzle a trickle of olive oil over the brochettes, salt them lightly and grill for 5 minutes.  The fish will be lightly cooked.

To serve:  A mixture of salad of rocket leaves, julienne of leeks, strips of sweet peppers, sliced raw mushrooms, extra virgin oil, balsamic vinegar and salt and pepper.  Mix well together and serve on the side.