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Smoked eel spätzle

Smoked eel spätzle

PT1H

1
To make the Spätzle dough, whisk the flour, egg, cream and mustard together in a bowl until it resembles thick batter
  • 100g of strong white flour
  • 1 egg
  • 60ml of double cream
  • 2 tbsp of wholegrain mustard
2
Place a colander over a pan of salted, boiling water, and gently push the batter through the holes into the water using a spatula
  • salt
3
When the Spätzle rises to the surface, remove using a slotted spoon, and place on an oiled baking tray. Leave in a fridge to cool until needed
  • olive oil
4
Now heat the smoked eel in a pan with the butter, and add two tablespoons of water to create an emulsion
  • 100g of smoked eel fillet
  • 50g of butter
  • 2 tbsp of water
5
Add the cooked Spätzle and additional mustard and warm it through. Serve sprinkled with the chopped herbs, the poached egg and a dash of balsamic vinegar
  • 1 tbsp of wholegrain mustard
  • 1 handful of chervil
  • 4 eggs
  • 1 dash of balsamic vinegar

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