Garlic Sauce with White Meat

Remove the skin from the garlic and cut into pieces. Sprinkle a little salt and rub a rough surface (wooden board) with a fork to a paste (do not use too much salt!). Chop dill and shallot very finely. Stir creme fraiche with white wine, garlic paste and the herbs. Season with pepper and salt.

(*) it should be a dry fresh white wine. I prefer a young Riesling from the Mosel, the Rheingau or from Alsace. Strong wines like Chardonnay or Aligote are not suitable, because they cover the fine meat taste.

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