- Dough:
- 100g strong white flour,
- 1 egg, 60g full cream milk,
- 2 tablespoons Pommery wholegrain mustard.
- To finish: 100g smoked eel fillet (diced),
- 50g butter, 2 tablespoons of water,
- 1 tablespoon Pommery wholegrain mustard; fresh herbs (optional – chervil and parsley are good).
- 4 egg yolks (optional), aged balsamic vinegar
Shay Cooper’s Smoked Eel Spätzle
Shay Cooper
7th May 2011
Shay Cooper’s Smoked Eel Spätzle
Shay Cooper’s Smoked Eel Spätzle From the Bingham Hote in Richmond
Ingredients
Method
1.To make the Spätzle dough; whisk the flour egg, milk and mustard together in a bowl until it resembles thick batter.
2.Place the colander over a pan of salted, boiling water, and gently push the butter 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.
4.To finish; heat the smoked eel in a pan with the butter.
5.Add two tablespoons of water to create an emulsion.
6.Add the cooked Spätzle and additional Pommery mustard and warm it through.
7.Serve sprinkled with chopped herbs
8.The Bingham serves each portion with a delicately poached egg yolk on top, although this is a delicate process. Shay recommends placing a soft poached quail egg on top of each portion as an alternative.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
