Smoked eel spätzle

  • medium
  • 6
  • 60 minutes

Spätzle are a delicious soft egg noodle, popular in German and Hungarian cooking. Here Shay Cooper adds a beautiful smoked eel accompaniment to lift this dish from traditional to extraordinary.

First published in 2015

Ingredients

Metric

Imperial

Dough

To plate

Method

1
To make the Spätzle dough, whisk the flour, egg, cream and mustard together in a bowl until it resembles thick batter
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
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
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
First published in 2015
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One of England’s up-and-coming, ultra-talented chefs with Michelin pedigree, Shay Cooper started cooking as a commis chef in 1997, before he was even out of school.

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