Chef’s Note: I enjoy discovering new ingredients for my recipes and trying them out. This recipe combines two ingredients I came across from Quebec’s Maritime region. One is a Kelp-based Seaweed Relish called “Salaweg” from the Gaspésie region and the second is an alcoholic Maple Sap called “Val Ambré 8-Golden Acer,” both from the province of Quebec. There is a difference between Maple Sap (white in colour and water like) and Maple Syrup (is made from Maple Sap and is a sweet syrup).
The Salaweg Relish is only available in Gaspé and the Lower St. Lawrence region or online; the Val Ambré 8 Golden Acer Maple Sap is available in Ontario and Quebec, check the internet for locations. This Cod recipe with sweet potatoes is really a delicious treat…Enjoy!
• Val Ambré No 8 Maple sap
• 2 tablespoons of Seaweed relish (Salaweg Seaweed Relish))
• 6 ounce cod fillet
• 2 ounces of breadcrumbs, or Panko
• 1 ounce to 2 ounces of all purpose flour
• 1 egg
• 1 tablespoon of corn starch
• 1 small to medium size sweet potato
• Vegetable oil (To fill bottom of frying pan)
• 2 or 3 tablespoons of olive oil
• 2 tablespoons of sour cream
Directions for cooking the Sweet Potatoes:
• Cut Sweet potatoes into strips, like French fries.
• Dust potato strips with cornstarch and place them onto a baking sheet. • Drizzle olive oil over potato strips, salt and pepper to taste. Place in a preheated oven at 400ºF/205ºC for 15 to 25 minutes until cooked.
(For extra crispiness on the sweet potato strips, turn them over after about 15 minutes in the oven).
• Remove sweet potatoes out of the oven when done, place them onto a paper towel to drain off the excess olive oil, and set aside.
Directions for the Cod Fillet:
• In a bowl, mix one eggs with 2 to 3 tablespoons of maple sap and set aside.
• Take another small bowl and Sift 3 ounces of all-purpose flour and set aside.
• Take another small bowl and add 1 to 2 ounces of breadcrumbs or Panko and set aside.
• Dry off cod fillets with paper towels
• Take the fillet and dip it into the all-purpose flour, shake off the excess flour.
• Take the fillet and dip it into the egg mixture, make sure the fillet is fully coated with the egg mixture.
• Take your coated fillet and roll it into the breadcrumbs make sure that the bread crumbs cover the whole fillet and set aside.
(Note: Let the fillet sit for a few minutes before placing the fish into the oil to cook. Letting the coated fillet sit for a few minutes will allow the breadcrumbs to better stick to the fillet).
• In a deep frying pan add your oil and heat it to 350ºF/175ºC
• Gently place the Cod fillet into the hot oil. Cook until golden brown. Once cooked place the fillet on to a paper towel to drain off the excess oil.
Plating set up:
• Place the oven baked sweet potatoes onto the plate
• Place 2 tablespoons of sour cream onto the plate, next to the sweet potatoes.
• Take a spoon and place the bottom of the spoon on top of the sour cream and make a small hole into the sour cream in order to place the Seaweed relish into the centre of the sour cream.
• Place the Cod fillet on top of the sweet potatoes garnish with fresh chopped dill and serve.
Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram for his daily recipe and plated photo posts: https://www.instagram.com/chef_schulz