Vodka and Mustard-Cured Bream

This is another of my mum’s specialities, perfected in her restaurant in Bodrum, where the visitors love their vodka cocktails and the favourite fish is levrek (normally translated as ‘sea bass’). At my restaurant, we use sea bream. I like using vodka as a curing alcohol because it has a neutral taste, which does not interfere with the hints of ginger, bay leaves and dill in the votkalı levrek.