Plaice with cider butter sauce and pickled trout roe
In this recipe from Roberta Hall-McCarron, plaice is served with a rich and tangy cider butter sauce, and topped with homemade pickled trout roe and radicchio braised in a cider reduction. Although it has several different elements, none of them are too time consuming and this recipe doesn't require any special equipment.
Ingredients
Metric
Imperial
- 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
Pickled trout roe
- 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
Cider vinegar reduction
- 500ml of cider vinegar
- 500g of caster sugar
- 600ml of water
- salt
Cider butter sauce
- 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
- salt
Method
Preheat the oven to 175°C
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
- 500g of golden beetroot
Peel off the skin from the cooked beetroots and cut them into 2 cm slices
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
- 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
Transfer to a container and allow to cool completely. Once cool, add the trout roe to the brine and transfer to the fridge
- 100g of trout roe
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
- 500ml of cider vinegar
- 500g of caster sugar
- 600ml of water
- salt
Braise the radicchio in the cider vinegar reduction for about 5 minutes. Set aside
- 2 radicchio, roughly chopped
For the cider butter sauce, add the shallots, black pepper and cider to a pan, and simmer until the cider has almost completely reduced
- 3 banana shallots, thinly sliced
- 5 black peppercorns, lightly crushed
- 300ml of cider
Pass the sauce through a fine sieve and set aside
Preheat the oven to 180°C
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
- 1.5kg whole plaice, head and skin removed, portioned into 160g pieces
- oil, for brushing
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
- 1 stick of rhubarb, finely diced
- 20g of fresh chives, finely sliced
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
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