In Good Taste: A Recipe From The Potting Shed

In this series, we trek the globe in search of creative cuisine, innovative menus and forward-thinking chefs for this mouth-watering roundup of Harper-favorite restaurants. From locally sourced produce in Napa Valley to modern Italian dishes in Brazil, our selections in global cuisine will ignite your appetite for both food and travel.

The Potting Shed at Dorset Square Hotel

London, England

Located on the site of Lord Thomas’ original cricket grounds—a theme found throughout both the restaurant and hotel—The Potting Shed is as airy and inviting as its food is delicious. The restaurant “has a relaxed brasserie atmosphere and is a very calming space in which guests are instantly put at ease,” says Chef Robin Read. “The food is seasonal, so we are constantly refreshing the menus, always keeping a very British style throughout.”

Chef's Picks: Chef Robin Read

On the Menu: “The ham croquettes with piccalilli slaw, celeriac and cardamom relish. It’s a really smart dish based on a very traditional English dish, but it’s been put together with more vibrancy and texture.”

At Home: “Something that I can cook with my son. Our go-to dish is a risotto with poached chicken and rosemary, some seasonal vegetables such as peas, sweet corn or tender stem broccoli.”

Recipe: The Potting Shed's Chargrilled John Dory

Serves 4

Ingredients:

• 4 whole, ripe plum tomatoes
• Salt, sugar and pepper, for tomatoes
• 1 tsp curry powder
• 1/3 cup olive oil
• 12 spring onions, trimmed at each end and cooked in boiling water until soft
• 2 large Maris Piper (or another floury variety) potatoes, peeled
• Oil, for cooking potatoes
• 4 Tbsp butter
• 2 1-lb John Dory fillets, skinned and halved
• 1 tsp chervil, chopped
• 1 tsp chives, chopped
• Juice of half of a lemon

Tomatoes

To prepare one day before: Cut tomatoes in half and season each half with a pinch salt, pepper and sugar. Place on a lightly greased baking sheet in the oven at 210°F for 4-6 hours to dry out.

Curry-Infused Oil

To prepare one day before: Place olive oil in a sealed glass jar with curry powder. Leave in a warm place for 24 hours.

Potato Galette

Grate or thinly slice potatoes into a clean dish rag set within a bowl and season with salt. Leave to stand for 5 minutes then squeeze out water by twisting towel tightly. Once potato slices are completely dry, place potato into a hot, oiled medium-sized frying pan and spread out so potato slices are flat. Dot with butter and cook for 10 minutes on each side over medium heat. Finish in a 375°F oven for a further 10 minutes. Cut into quarters before serving.

John Dory

Lightly oil and season John Dory fillets and spring onions. Chargrill both for a minute on each side on the grill or in a very hot grill pan.

To finish: Warm 4 tablespoons of curry oil in a small frying pan and add lemon juice and herbs. Place fish on the potato galette with tomatoes and spring onions. Finish with seasoned oil.

This article is an excerpt from the October, November, December edition of the Traveler magazine. Click here to access the full issue.