Father's Day 2014 was a day to remember. The day started with a splendid breakfast, then a walk along the Mississippi River which is at record level height. We ended the day with a beautiful dinner to celebrate The Greatest Dad!!! In honor of my father we prepared Quinoa Croquettes with a Roasted Tomato Coulis, and Pan Fried Alaskan Cod served over a bed of Sautéed Spring Greens.
This meal met all expectations. The Quinoa Croquettes made a great side dish. They were prepared with a mix of zucchini, carrots, and shallots. The Coulis added an extra special flavor.
The Pan Fried Alaskan Cod from Wild Run Salmon (http://www.wildrunsalmon.com/index.html) was divine. The bed of sautéed greens accompanied the fish and croquettes perfectly.
The Pan Fried Alaskan Cod from Wild Run Salmon (http://www.wildrunsalmon.com/index.html) was divine. The bed of sautéed greens accompanied the fish and croquettes perfectly.
The Alaskan Cod was seasoned with salt, pepper, butter, and rosemary. A very simple way to cook Cod or any kind of fish. Cooking the Cod this way really brought out the flavor of the fish.
I would like to give a shout out to the Wild Run Salmon fishing company, they provided great Fresh Alaskan Cod for this special dinner. So happy we met the Captain of The Blue Ox down at the Mill City Farmer's Market.
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| The Quinoa Croquet Mixture |
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| The Fish in stage 1 |
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| The fish bathing in Rosemary, Thyme, and Butter |
