Smoked eel spätzle
Item 1 of 1
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
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Ingredients
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
SAVE RECIPE
Method
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
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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