flipPoached fish with steamed potatoes, performance day
Poached fish with steamed potatoes, performance day
Why this dish? Like all opera singers, Joan Sutherland ate lightly on performance evenings: nothing irritating, nothing heavy that weighs on the breath. A poached fish, gentle on the throat and easy to digest before hours of singing, exactly matches the prudent diet of an active soprano.
A fillet of white fish gently poached in a light broth with bay leaf and lemon, served with steamed potatoes and a little parsley. No spicy seasoning, no alcohol: a clear and comforting dish, designed to protect the vocal cords.
Now, the night I was to sing Lucia, I would never have touched a stew or a glass of wine — the voice comes first, always. I would have a fine fresh fillet poached in a clear broth, just a hint of lemon, and a few steamed potatoes on the side. Nothing that burns, nothing that weighs: you sing with your whole body, you see, and a calm stomach makes a calm throat. I saved the treats for after the curtain calls, believe me.
- •Fresh white fish fillet (whiting, cod) — one per person (delicate, digestible base)
- •Bay leaf — 1 (mild fragrance)
- •Lemon — a few slices (freshness, light acidity)
- •Potatoes — a handful per person (hearty accompaniment)
- •Parsley — a bunch (garnish, freshness)
Poached fish with steamed potatoes, performance day
A fillet of white fish gently poached in a light broth with bay leaf and lemon, served with steamed potatoes and a little parsley. No spicy seasoning, no alcohol: a clear and comforting dish, designed to protect the vocal cords.
Why this dish? Like all opera singers, Joan Sutherland ate lightly on performance evenings: nothing irritating, nothing heavy that weighs on the breath. A poached fish, gentle on the throat and easy to digest before hours of singing, exactly matches the prudent diet of an active soprano.
Now, the night I was to sing Lucia, I would never have touched a stew or a glass of wine — the voice comes first, always. I would have a fine fresh fillet poached in a clear broth, just a hint of lemon, and a few steamed potatoes on the side. Nothing that burns, nothing that weighs: you sing with your whole body, you see, and a calm stomach makes a calm throat. I saved the treats for after the curtain calls, believe me.
Ingredients (period version)
- Fresh white fish fillet (whiting, cod) — one per person (delicate, digestible base)
- Bay leaf — 1 (mild fragrance)
- Lemon — a few slices (freshness, light acidity)
- Potatoes — a handful per person (hearty accompaniment)
- Parsley — a bunch (garnish, freshness)
Ingredients
- Cod or whiting fillet — 150 g per person (delicate, digestible base)
- Bay leaf — 1 (mild fragrance)
- Lemon — 1/2, sliced (freshness, light acidity)
- Firm-fleshed potatoes — 300 g (accompaniment)
- Flat-leaf parsley — 2 tbsp chopped (garnish)
- Unsalted butter — a knob (binding, smoothness)
Method
- Steam the peeled potatoes for 20 minutes until tender.
- In a wide skillet, bring water to a simmer with the bay leaf and 2 lemon slices (do not boil vigorously).
- Place the fish fillets in the barely simmering liquid, cover, and poach for 6 to 8 minutes: the flesh should flake easily with a fork.
- Drain gently, place on the potatoes, add a knob of melted butter and the parsley.
- Serve immediately, without strong salt or aggressive pepper.
How it was made : Poaching is one of the oldest gentle cooking methods: it was used especially for convalescents and fragile people, as it preserves tenderness without added fat. In Australian families of British origin, poached fish on Fridays or evenings was a quiet classic, far from Sunday barbecue grills.
The contemporary twist : Plate on a slate with a drizzle of olive oil and a sprinkle of lemon zest: a refined "pre-curtain supper" worthy of Covent Garden dressing rooms.
Joan Sutherland · Charactorium
