Shay Cooper’s Smoked Eel Spätzle

Shay Cooper

Shay Cooper

7th May 2011
Shay Cooper

Shay Cooper’s Smoked Eel Spätzle

Shay Cooper’s Smoked Eel Spätzle From the Bingham Hote in Richmond


  • 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


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.

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