Cut the salmon into 2 fingers, approximately 3 cm wide and roll around the seabream fillets. Wrap them up in cling film, making a knot at both ends so that it keeps tight. Put the fish in simmering water and cook slowly. Meanwhile, chop the onion, 2 cloves garlic, celery and carrot and sauté in a pan with a little olive oil without browning. Add in the white wine, saffon and fish stock and allow to simmer. Peel and cut the potatoes into small pieces and cook in a pan of water. It is important that you over cook the potatoes. When ready, drain away the excess water, remove from the heat and set aside. Remove the skin off 6 prawns and chop together with 2 cloves garlic. Cook in some butter on low heat. Add the cooked potatoes and lemon zest and crush together. Form the potato mixture into cakes. Whisk the egg with the flour and dip in the cakes, coating all over. Finally cover the cakes with the breadcrumb. Fry the cakes together in a pan heated with a little oil, along with the 2 remaining king prawns. To serve, remove the fish from the cling film. Place the potato cake in the middle of your serving plates and use the large kebab sticks to secure the fish on top. Insert on the remaining king prawns and serve.