Raw Turbot Skewers with Cucumber Salad
Stir together lime juice and mirin, season with salt. Cut the fillet of turbot in 18 pieces (preferably equal sized cubes) and brush with the lime-mirin seasoning. Cover and let steep 15 minutes in the refrigerator. Meanwhile, rinse the cucumber and cut into thin slices.
Combine the cream, mustard, rice vinegar and sugar, season with white pepper and salt, then mix in the cucumber. Rinse the turbot fillet and pat dry. Impale 3 impale on each toothpick and serve 3 spears together. Slightly season with ground pepper. Garnish the cucumber salad with dill leaves. Goes well with potato salad.