Recipe - Rose Pepper Cured Cod Fillet With Dill And Anchovy Sauce

1 pt Double cream
1 tablespoon Rose water
1 tablespoon Brown sugar
3 small Pink roses

1. Beat the double cream until thick.

2. Add the rose water and sugar and mix well.

3. Carefully remove the petals from two of the roses and add half to the
cream. Stir in carefully. (If making in advance, add petals just before
serving.)

4. Place in the serving dish and decorate with the remaining rose petals
and rose bud. Serve immediately.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.