Trees around started to turn yellow and blow became red. The air is cool, but the sun still warms nicely. In this period I prepare the winter garden. Today I cut roses. I remembered one summer fun with roses. Usually I find this flower as a symbol of love clichés. But in my world it has turned into a kitchen raw material that has woken up the old lab times.
I gave it no love, I just picked it barbaric style and distill a rose water. In fact, in one book I have seen a combination of coconut, roses and fish. On the internet there is a quite a lot of videos on how to assemble pots and bowls to a simple kitchen distiller. Frankly, it is easier to buy water in the store, then to shave neighbor’s roses.
So, the ultimate combination is made of a rose, coconut, mango, fennel and chilli sambal. I admit that I was initially scared of a number of ingredients – full book page- but in the end it was fun cooking at a brisk Dressing from a rosewater

Dressing of roses

200 ml coconut milk
3 lemons to squeeze a juice
a handful of lemon peel
rose water
salt

Baked Cod

cod (with skin)
salt
black pepper
olive oil
mango
fennel
chicory
green Apple
handful of coriander
half a sprig of mint

Chilli Sambal

200 g chilli peppers
200 g onions
200 g tomatoes
1 clove of garlic
Ginger (the size of garlic cloves)
tablespoon of wine vinegar
water
oil
salt

First prepare the chili sambal. Peppers, onions, tomatoes and slices of ginger cut into small cubes (pieces) or use a kitchen robot. On a frying pan heat the oil and slowly cook oil with garlic, briskly. Add the chopped mixture. Cook for two minutes and add water, but in small quantities not to float it all. Stir for 3 minutes and gradually add water. Add vinegar, reduce the temperature and stir for one minute. Leave Sambal to cool down.

Mix together coconut milk, lemon zest, lemon juice, a pinch of salt and a few drops of rose water. Gradually add the ingredients if needed.
Heat the oven to 180 ° C.
Have finely cut fennel, apple and mango. Place a sliced fennel on the pan and add a little of lemon juice on the medium heat. When it begins to soften, add the mango, apple and chicory. Still stir until soft. Put it aside and add the coriander, mint and mix.
Fry cod in a small amount of olive oil skin faced down. Rub the upper side with salt and pepper and prepared Shambhala. After about 2 minutes, put the pan in the oven for a maximum of four minutes. Try therefore cooking the pan handle and selecting the preferred metal. Do not forget the PAN HANDLE is very HOT. So be careful and have fun!