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DIRECTIONS

In a large, nonreactive saucepan, combine the leek, carrot, celery, and parsley. Pour the water in and add the salt. Add the lemon quarters to the mixture squeezing the juice from each piece. Bring to a boil. Reduce heat and let simmer for 30 minutes. Strain through a fine mesh sieve, reserving the liquid, rinse out the pan, and return the poaching liquid to the pot. Keep at a slow simmer over moderately low heat.
Add the pieces of white fish to the pot. Cook until no longer opaque and slightly firm to the touch. Remove with a slotted spoon to paper towels to drain. Continue this process with the shrimp, scallops, and end with the salmon. Keep the liquid at an even, poaching simmer. Handle carefully to keep the pieces of seafood from breaking up. Do not overcook. Drain the pieces very well or they will exude too much liquid into your salad. Let come to room temperature, cover, and refrigerate for at least 2 hours before assembling the salad.
Arrange lettuce leaves attractively on individual salad plates or on a large serving platter. Place the cooked fish in the middle and surround with the shellfish. Mix the lemon juice with the olive oil in a small bowl. Pour over the seafood salad and garnish with fresh chervil or fresh coriander. Season lightly with salt and freshly ground black pepper. Serve at once.