Fritto Misto di Mare

1. To Make Batter: Sieve the flours, salt and pepper into a bowl; make a well in the centre. Combine oil and water; gradually whisk into flour until a smooth batter is formed.

2. Dry the prepared seafood on paper towels, Dip seafood in flour; shake off excess.

Poached Atlantic Salmon With Hollandaise Sauce

1. Place wine, stock, lemon juice and onion slice in shallow pan. Bring to boil; reduce heat to simmer.
2. Place salmon cutlets in single layer in simmering stock. Poach fish gently for about 7 minutes or until fish is just cooked.

3. Remove from pan; drain on paper towels. Cover fish with foil to keep warm.