Preheat your oven to 175°C (347°F). Wrap the golden beetroot in foil and roast for 1 to 1.5 hours, or until tender. Once cooked, let them cool, peel, and slice into 2cm pieces.

In a saucepan, combine the rice vinegar, cider vinegar, water, and caster sugar. Boil gently while stirring until the sugar fully dissolves. Remove from heat, add in your spices, and allow the mixture to cool before gently folding in the trout roe.

In a pot over high heat, mix together the remaining cider vinegar, sugar, and water. Reduce it by a third while stirring occasionally. Season with a pinch of salt.

Pour the reduction over the chopped radicchio in a pan and cook for about 5 minutes, allowing it to absorb the flavors. Set aside once softened.

In a saucepan, sauté the sliced shallots with the crushed black peppercorns and remaining cider until reduced and aromatic. Stir in the double cream and gradually whisk in the diced butter until the sauce is smooth and velvety. Season with salt.

Increase your oven temperature to 180°C (356°F). On a lined baking tray, lightly brush the plaice fillets with oil and season them. Roast for about 8 minutes, adding the beetroot slices to the tray halfway through the cooking time, around the 4-minute mark.

Warm the cider butter sauce gently. On each plate, arrange the beetroot and braised radicchio first, then place a portion of plaice on top. Drizzle with the cider butter sauce and garnish with the pickled trout roe, rhubarb, and chives for a stunning finish.