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 … Continue reading Quebec inspired Breaded Cod with Seaweed Relish Dip recipe from Chef Stephan Schulz