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Prep Time30 Mins
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Cook Time10 Mins
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Serving6
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The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the « mother, » as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.
Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini.
Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.
Ingredients
Nutrition
Daily Value*
- Total Fat: 45.8g 32%
- Chlosterols: 224mg 75%
- Sodium: 149mg 44%
- Iron: 5 mg 30%
- Water : 150ml 3%
Directions
Open the oysters and discard the water. Carefully remove the small shell fragments and detach the flesh from the mollusks. Put it on standby in a bowl; a second water will be reconstituted after 15 to 20 minutes.
Pour the oysters with their reconstituted water into a small saucepan. Add a dash of lemon juice and bring to a simmer over moderate heat for 30 seconds. Drain immediately; strain the juice into a saucepan.
Add the champagne and a pinch of pepper. Reduce to about 15 cl. Pour in the liquid cream and bring to a boil. Remove from the heat and add the salmon eggs, caviar and three spoonfuls of chopped chives. Check the seasoning and keep warm in a bain-marie.
Cut the turbot fillets into eighteen strips on the bias. Season with salt and pepper. In a frying pan, quickly brown them with the oil and butter. Reheat the oysters in the sauce.
Coat six warm serving plates with a little sauce. Place the drained turbot strips in threes, in the form of a helix; place the oysters in between. Serve immediately. Our advice : Do not replace caviar with lumps eggs. The food coloring will stain the sauce. As the fish cools quickly, preheat the plates. Warm plates, short cycle in the dishwasher or wait on a pot of boiling water... The choice is wide. Take oysters that are large enough because they shrink slightly during cooking.
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