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September 6


Saint of the day:
St. Magnus of Füssen

The Story of St. Magnus of Füssen

There is almost no reliable information about him. The only source is an old "Vita S. Magni", which however contains so many obvious anachronisms that little reliance can be placed on it. It relates that the two Irish missionaries Saints Columbanus and Gallus, spent some time with Willimar, a priest at Arbon. Here Gallus fell sick and was put in charge of Magnus and Theodore (Magnoald and Theodo), two clerics living with Willimar, while Columbanus proceeded to Italy and founded Bobbio Abbey. When Gallus had been miraculously informed of the death of Columbanus he sent Magnus to pray at his grave in Bobbio. Magnus returned with the staff of Columbanus and thereafter they followed his rule. After the death of Gallus, Magnus succeeded him as superior of the cell. About this time a priest of the Diocese of Augsburg, named Tozzo or Toto, came as a pilgrim to the grave of Saint Gall and invited Magnus to accompany him to the eastern part of the Allgäu. Magnus proceeded to Eptaticus (Epfach), where Wikterp, Bishop of Augsburg received him and entrusted him with the Christianization of the eastern Allgäu. He penetrated into the wilderness, then crossed the river Lech at a place still known as St. Mangstritt ("footstep of Saint Magnus") and built a cell, where afterwards the monastery of Füssen was erected, and where he died. He was buried in the church he had constructed. In 851 he was reburied in the newly erected church. One of his bones was sent to St Gallen in Switzerland. Around the year 1100 all his bones were found to be missing. The burial place can be seen in the crypt of St Mang Basilica, Füssen. A tiny splinter of the breast bone was sent from St Gallen to Füssen and this is now located in a large glass cross hanging above the main altar. It also contains the staff, cross and chalice of the saint.









St. Mang's Abbey, Füssen (and library)

Lechhalde 3, 87629 Füssen, Germany







Fish Cakes with Cucumber Yogurt (‘Fischküchle mit Gurkenjoghurt’)


For the cucumber yogurt:

  • 1 European cucumber, finely shredded

  • 1/4 teaspoon salt

  • 1/2 teaspoon sugar

  • 12 ounces (340 g) regular full-fat or Greek yogurt 

  • 1 teaspoon white wine vinegar

  • 1/2 tablespoon olive oil

  • 1 tablespoon chopped mint leaves

For the fish cakes:

  • 1/3 cup whole milk, heated just below a light simmer

  • 1 white bread roll, cut into small cubes

  • 1 pound (450 g) cod fillet, chopped into a rough paste
    (you can do it by hand or use your food processor)

  • 1 teaspoon finely chopped capers

  • 1/2 teaspoon Dijon mustard

  • 1 tablespoon chopped dill leaves

  • 1/3 teaspoon ground coriander seeds

  • 1/3 teaspoon ground white pepper

  • 1/3 teaspoon ground cumin

  • 1/2 teaspoon sugar

  • 1 egg, size M

  • salt, to taste

  • 1-2 tablespoons breadcrumbs

  • clarified butter, for frying


Prepare the cucumber yogurt:

  1. Add the salt and sugar to the shredded cucumber and leave to marinate for 10 minutes. Then wrap the cucumber shreds in a kitchen towel or cheesecloth and squeeze out any excess moisture. The cucumber shreds need to be very dry as they would otherwise water down the yogurt.

  2. In a bowl, whisk together the yogurt, cucumber, vinegar, olive oil, and mint leaves. Add more salt and/ or vinegar to taste. Cover the cucumber yogurt and let it rest in the fridge for at least 30 minutes before serving.

Prepare the fish cakes:

  1. Pour the hot milk over the bread roll cubes and leave them to soak for at least 10 minutes.

  2. In a large mixing bowl, combine the chopped cod, soaked bread roll cubes, capers, mustard, dill leaves, coriander seeds, white pepper, cumin, sugar, and egg. Mix briefly and season to taste with salt. Add 1-2 tablespoons of breadcrumbs to bind the batter. It should still be very soft but hold its shape when formed into a patty. Form the batter into individual fish cakes of your preferred size.

  3. Heat plenty of clarified butter over medium heat in a large nonstick saute pan. The fat needs to completely cover the pan surface and should be at least 1/4-inch high to not burn your fish cakes. Fit as many fish cakes as possible into your pan and fry until golden brown on the first side, about 3-4 minutes. Carefully turn them over and fry on the other side until cooked through and golden brown on both sides. Place the fried fish cakes on a paper towel to drain and proceed to fry fish cakes until all the batter is used up.

  4. Serve the fish cakes hot together with the cucumber yogurt for dipping.

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