Luce Wadres

In the Middle Ages, thrifty cooks used any piece of meat they could get from an animal including "cupfuls" of chopped fish stomachs. In this recipe, however, fillet of fish is used instead. You can use any fish you like.

Ingredients:

1/2 lb. fresh fish fillets
1/2 tsp. ginger
1 cup beef broth
3 separated eggs
1/2 cup grated cheddar
1/2 cup flour
1/2 tsp. brown sugar
1/4 tsp. salt
1 egg
1 tsp. Milk
4 tsp. Oil
dill or parsley (chopped)

Method:

Place the fish fillets into a pan and cover with the beef broth. Cook slowly for a few minutes, before straining the broth into a bowl.

Put the fish, cheese, flour, sugar, salt and ginger together into a bowl and mix well.

Whisk the egg whites until they froth, before folding them into the fish mixture.

Pour the oil into a pan and heat it. Mix the egg yolks, egg and milk together.

Using your hands, mould the fish mixture into small rounds. Coat each round with the egg mixture then add to the pan and fry until golden brown.

Drain the wadres on a towel and serve.