Recipe: Veal chops pan-seared in turmeric cream

1 In a pot, add your seaweeds * then pour water and add your 4 potatoes, cook for 20 minutes after boiling.

2 In a small sauté pan, add your minced shallot, then your cream and turmeric, salt and add your mushroom quarters, cook 15 minutes covered then turn off heat while keeping it covered.

3 In a large pan put your butter and a few drops of olive oil then when the mixture is "foaming" place your veal chops, season and let them brown 6 minutes on each side then turn off the heat and cover for resting about ten minutes.

4 After this resting time transfer your chops to a deep dish and cover them with parchment paper.

5 Peel your potatoes and cut them into thick slices then reheat the veal chop pan and pan-fry your potato slices in it.

6 Then bring your cream to boil, add the juices from the chops then pour it boiling, arrange your veal chops on hot plates with the potato slices around them covered with a veil of sauce.
*If you don't have seaweed, salt with sea salt.