PREPARATION

Chop the shallots into very fine pieces. Melt a knob of fresh butter in the casserole. Colour the pieces shallots briefly in the pan and then fighting with the white wine. Let the wine boil down sharply. Stir frequently with a wooden spoon. In this way we deglaceren the pan, allowing the tasty burnt leftovers dissolve in the liquid. Lower the heat. Add the distance to the pan, spoon the pickles there and add the cream. Stir the sauce and let everything boil down to a quiet tied mixture. Season the sauce to taste with salt and pepper from the mill.

Serve with pork or fillet of cod.