Smoked eel spätzle

Shay Cooper

Main
medium
6
60 minutes

PT1H

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.

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Ingredients

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Metric

Imperial

Dough

100g of strong white flour
1 egg
60ml of double cream
2 tbsp of wholegrain mustard
salt
olive oil

To plate

100g of smoked eel fillet, diced
50g of butter
2 tbsp of water
1 tbsp of wholegrain mustard
1 handful of chervil
4 eggs, poached
1 dash of balsamic vinegar

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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

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

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

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

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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Shay Cooper

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.