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