This recipe is inspired by a recipe I received from Fishbox who I now use to source my weekly fish. In the AIP protocol, it is recommended to consume between 3 to 5 portions of fish / seafood a week. Having found Fishbox has been amazing to increase our fish consumption - as well as the variety (supermarket options are often limited to salmon and cod!!).
It turned out that the recipe was for a cooked sauce, but I assumed it was raw (I skimmed read the instructions, focussing only on the list of ingredients!). I also omitted tomatoes, which are off the menu for AIP.
But it turned out beautiful and I now make it weekly and consume regularly with fish. It is stunning and it means I can turn a simple pan-fried fish fillet into a very tasty dish.
So far it has worked with all the fish I've tried it with: Coley, Sea Bream, Cod...
120ml of olive oil
1 lemon (juice only) (can add more to your taste)
1 shallot (peeled and quartered)
1 garlic clove (peeled)
3 tbsp tarragon
Salt (& pepper if reintroduced) to taste
Put all the ingredients except the olive oil and salt in a blender. Once roughly blended, add the olive oil little by little.
(The sauce keeps well in the fridge for a week)
IIN qualified health coach, foodie, mum of 2, wife of 1, ex corporate advertising executive, RA warrior