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Chef's Choice: Olivier Mayer
by John French
- INTERNATIONAL INGREDIENTS Private chef Olivier Mayer plies his trade around the world and looks forward to returning to Whistler where his primary employer has a home.
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He certainly isn't shirtless in New York and he's come a long way since his days in the early 1980s when he studied business at France's Strasbourg Graduate School of Management. This is a school that turns out bankers, financiers, business managers, accountants, auditors and people who specialize in supply chain management, management information systems, or marketing and sales.
Clearly it is an entrepreneurial institute that has produced at least one chef who loves Whistler.
Roast lamb with spinach mousse and wild garlic puree
Serves 4
Ingredients
For the spinach mousse
- 400g baby spinach - 250g cooked and chilled
- Skinless chicken breasts, chopped
- 200ml double cream
- 50g crème fraîche
- Salt and freshly ground black pepper
For the cannon of lamb
- 2 fillets of lamb, about 280g each
- 4 tbsp olive oil
- small bunches of tarragon, chervil and chives, all chopped
- 50g Dijon mustard
- 60g salted butter
- 500g pork caul (ask your butcher)
- 200g spinach leaves
For the garlic confit
- 12 garlic cloves
- 3 sprigs of thyme
- 3 tbsp olive oil
- 25g sea salt
method
1. Preheat the oven to180°C. Blanch the spinach in salted hot water for one minute, then refresh in cold water. Drain the leaves and leave to dry. Put the chicken in a food processor, season with salt and pepper and blend to a purée. Add the spinach and start the food processor again. Mix together the cream and crème fraîche and pour slowly into the spinach and chicken until it combines to make a mousse. Place it in a metal bowl and leave in the fridge until you need it.
2. For the cannon of lamb, trim and remove excess fat from the fillets. Season with salt and pepper and, in a large frying pan, sauté in the olive oil over a high heat for one minute on each side. Meanwhile, mix the chopped herb leaves in a bowl with salt and pepper. Remove
the fillets from the pan and wipe off the fat with kitchen paper. Brush the fillets with the Dijon mustard and cover with the herb mixture.
3. Lay out a 30cm square of pork caul and cover with half the spinach leaves. Spoon a generous amount of spinach mousse over one side of the fillet and place this side down on top of the spinach leaves. Cover the other side of the fillet with spinach mousse and then carefully wrap the pork caul around the fillet, tucking the ends around and under. Transfer to a roasting tin, and repeat for the second lamb fillet. Cook for 12 to 14 minutes, depending on how pink you prefer your lamb. Remove from the oven and allow the lamb fillets to rest for 10 minutes before serving.
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