Gooseberry sauce with mint and olives

Rinse the gooseberries (300 g), remove the stems and calyxes. Chop the olives (50 g) finely. Chop the mint (4 g) before adding it to prevent it from darkening prematurely.

Place the gooseberries in a saucepan, add allulose (70 g) and lemon (30 g). Bring to a boil, reduce the heat, and simmer for 10-15 minutes until the berries are soft and release a thick juice.

Add the olives and mint, heat for 2-3 minutes over low heat. Remove from heat, cool to 50-60 °C, add olive oil (15 g) and table salt (1 g), then blend until smooth but not watery. Return to the saucepan and heat for 1-2 minutes without vigorous boiling.

Serve with pike perch, cod, salmon, and other fish. Store in the refrigerator for 5-7 days.