Something deliciously fishy here
Mark Thursday, April 28 on your calendar.
Arctic Char can be prepared
the same way as trout and salmon: pan-sear it, grill it, poach it, broil it, or bake it in parchment paper with herbs and spices. If you are grilling your Arctic Char, leave the skin intact. The skin will prevent the Char from flaking apart. The skin removes easily after cooking. Depending on thickness of the fillet, three to four minutes grilling per side should be enough. To check “doneness”, insert the
tip of a sharp knife at the thickest part of fillet and pull apart slightly. There are many, many different toppings and sauces that would go well with Char. I would like to share one with
you that is quick, delicious and simple to prepare.
Ingredients: 2 Tbsp. butter 2 Tbsp. minced onion 1/2 cup chopped mushrooms 1/3 cup of sour cream 1/3 cup 35 per cent cream 2 tsp. regular mustard 1/2 cup julienne leeks (thinly sliced); use white and pale green portions of leeks
In a skillet with a little olive
oil, over medium-high heat, add leeks, season with salt and pepper,
www.bounder.ca
and sauté 3 to 4 minutes, or until soft. Remove from pan and set aside. Sauce preparation: in a sauce
pan, melt the butter. Sauté onions and mushrooms lightly. Don’t burn. In a bowl, mix sour cream, cream and mustard. Add to onions and mushrooms. Heat to boiling point. Place sautéd leeks over Char
fillet. Pour hot sauce on top. Serves 4. Just west of Ottawa, in the Village of Carp, the Carleton Masonic Lodge holds its annual Arctic Char dinner on the last Thursday in April. From its humble beginning in 1987, when it was held in a church basement with 50-60 persons attending, it is now held at the Carp fairgrounds and attracts 200-250 people (and growing). It has become one of the largest Masonic functions in the Province of Ontario. The event is open to the general public, so both Masons and non-Masons are welcome. The Arctic Char is poached and served with a delicious honey dill sauce and fresh lemon. Reserve some tickets. See you
in Carp!
Vince Pucci is the owner of Cabotto’s Fine Italian Cuisine Restaurant in Stittsville.
That’s when the Loyal Order of
Masons Carp Lodge hosts its annual arctic char dinner in the agricultural hall in the Carp Fairgrounds. Vince Pucci from Cabotto’s
superb restaurant in Stittsville oversees the cooking, so you know it will be cooked to perfection. Last year more than 240 members
and guests came for a great meal of char. This has become by far the Masons’ biggest event of the year. In fact, it is one of the biggest events put on by any Masons in the Ottawa area. A few years ago, one of the
Masons had the chance to bring back some char through First Air from Iceland. Some of the Masons started getting together to cook up this great-tasting fish. Eventually it got too big with too many people. So the beginning of the fundraising dinner was born. It outgrew the lodge, and now it’s at the Agricultural Hall in Carp.
Doors will open at 5:30 with a
cash bar. Dinner will be served at 7:15.
Tickets are $30 per person. You
can buy them from any lodge member, or contact Kyle Macdonald at 613- 859-7172 --
kylemacd@gmail.com. Do this right away, because you won’t be able to buy tickets at the door.
Hope you can make it! BOUNDER MAGAZINE 21
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