Raw Turbot Skewers with Cucumber Salad

5
Average: 5 (1 vote)
(1 vote)
Raw Turbot Skewers with Cucumber Salad
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Ingredients

for
2
Ingredients
2 tablespoons Lime juice
2 tablespoons Mirin
salt
250 grams fresh turbot fillet
1 small Cucumber
3 tablespoons Whipped cream
1 generous pinch Mustard
2 tablespoons Rice vinegar
white peppers
½ teaspoon sugar
Toothpick
freshly ground peppers
Dill (for garnish)
How healthy are the main ingredients?
Whipped creamsugarMustardsaltCucumberDill

Preparation steps

1.

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.

2.

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.