Plaice with cider butter sauce and pickled trout roe

Instructions

1. Step 1

   Preheat the oven to 175°C

2. Step 2

   Wrap the beetroots in foil, and then roast in the oven for 1–1.5 hours, or until cooked through. Remove from the oven and set aside to cool slightly

3. Step 3

   Peel off the skin from the cooked beetroots and cut them into 2 cm slices

4. Step 4

   For the pickled trout roe, bring the vinegars, water and sugar to a boil, stirring to dissolve the sugar. Remove from the heat, then add in all the remaining ingredients except for the trout roe

5. Step 5

   Transfer to a container and allow to cool completely. Once cool, add the trout roe to the brine and transfer to the fridge

6. Step 6

   To make the cider vinegar reduction, first bring the water, sugar and cider vinegar to a boil. Stir until the sugar dissolves, then cook over high heat until reduced by a third. Season with salt to taste

7. Step 7

   Braise the radicchio in the cider vinegar reduction for about 5 minutes. Set aside

8. Step 8

   For the cider butter sauce, add the shallots, black pepper and cider to a pan, and simmer until the cider has almost completely reduced

9. Step 9

   Add the cream and bring to a simmer, then slowly whisk in the pieces of butter, a few cubes at a time. Add the vinegar, and season with salt to taste

10. Step 10

    Pass the sauce through a fine sieve and set aside

11. Step 11

    Preheat the oven to 180°C

12. Step 12

    Place the fish on a baking paper-lined tray. Brush it with oil and sprinkle with salt. Roast for 8 minutes, and after 4 minutes add the beetroot to the oven

13. Step 13

    Re-warm the radicchio in the cider reduction and very gently - so it doesn't split - warm the butter sauce. It's important not to let it boil. Add the pickled trout roe, rhubarb and chives to the warm butter sauce

14. Step 14

    To plate, first add some beetroot and radicchio to each plate. Add a piece of fish on top, and then spoon over the butter sauce