|Fresh flounder||8 Ounce|
|Salt||2 1⁄2 Teaspoon|
|Pepper white||1⁄2 Teaspoon|
|Dry mustard||2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Tabasco sauce||1 Teaspoon|
|Caraway seeds||1⁄2 Teaspoon|
|Long rice grain||1 Cup (16 tbs)|
|Button mushrooms||1 Cup (16 tbs)|
|Bacon slices||4 Ounce|
|Oil||1⁄2 Cup (8 tbs)|
Skin and bone the eel.
Wash all the fish, remove any skin or bones, cut into cubes (not too small) and put in a bowl.
Add the salt, pepper, mustard, Worcestershire sauce, Tabasco sauce and caraway seeds; toss the fish cubes in the seasoning.
Peel and halve the shallots.
Slice the unpeeled cucumber thickly.
Cook the rice in boiling salted water until tender.
Rinse, drain and keep warm.
Meanwhile, remove the fish from the marinade and arrange alternately with the cucumber slices, shallots, mushrooms and bacon slices, made into rolls, on skewers.
Heat the oil in a frying pan.
Add the kebabs and fry for 10 minutes on each side.
Drain on paper towels and serve with the rice.