Plaice with Cider Butter Sauce and Pickled Trout Roe Recipe - Great British Chefs

Ingredients

• 1.5kg whole plaice, head and skin removed, portioned into 160g pieces
• 500g of golden beetroot
• 2 radicchio, roughly chopped
• oil, for brushing
• 1 stick of rhubarb, finely diced
• 20g of fresh chives, finely sliced
• 50g of rice vinegar
• 50g of cider vinegar
• 25g of water
• 25g of caster sugar
• 0.5g of dill seeds
• 0.5g of cumin seeds
• 0.5g of fennel seeds
• 0.5g of fresh bay leaf
• 0.5g of fresh thyme
• 1g of salt
• 100g of trout roe
• 500ml of cider vinegar
• 500g of caster sugar
• 600ml of water
• salt
• 3 banana shallots, thinly sliced
• 5 black peppercorns, lightly crushed
• 300ml of cider
• 2 tbsp of double cream
• 250g of butter, diced
• 100ml of apple cider vinegar