Veal Steak with Spinach Purée, Potatoes and Shrimp

Preparation time: 45 min.

1. Cut the potatoes into small cubes, add the cleaned and washed spinach leaves and cover with water; boil until done.
2. Season the veal with salt, pepper and a little rosemary and sear it in a pan with 30 ml heated fat on both sides until done.
3. In another pan, caramelize the sugar, add the wine, a little rosemary, salt and pepper and leave the sauce to boil until thickened.
4. Fry the cleaned shrimp (until they turn red) and squeeze the lemon over them.
5. Once the potatoes and spinach are cooked, add the cream and butter and purée until it becomes a fluffy purée.
6. Garnish the purée with shrimp and serve it alongside the veal steak, finishing by drizzling with the wine sauce.