Smoked eel spätzle

by Shay Cooper
Return to Recipe
Print

Ingredients

Store Cupboard

  • 100g of strong white flour
  • 1 egg
  • 2 tbsp of wholegrain mustard
  • salt
  • 1 tbsp of wholegrain mustard
  • 4 eggs, poached

Dairy

  • 60ml of double cream
  • 50g of butter

Oils & Vinegars

  • olive oil
  • 1 dash of balsamic vinegar

Fish & Shellfish

  • 100g of smoked eel fillet, diced

Beverages

  • 2 tbsp of water

Salad & Fresh Herbs

  • 1 handful of chervil