First preheat the combi steamer along with the GN containers. Then add the pieces of veal with clarified butter to the container and sear for 8 minutes in the combi steam at 160°C, 15% humidity and fan speed 90%. Turn the pieces of veal, season them, add the diced shallots, garlic puree, and strips of paprika, and sear for another 8 minutes. Deglaze with white wine and allow to reduce for 1 minute. Dust with flour, add the quartered tomatoes, reduce the temperature, and let it simmer slightly in combi steam mode at 125°C for 20 minutes with a humidity of 30% and 90% fan speed. Then pierce and cook for another 20 minutes at the same conditions. Just before serving, stir in the freshly chopped herbs into the fricassee.