Smoked eel spätzle
by Shay Cooper
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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