Difficulty:[usr 2]
Scald the tomatoes and peel them. Cut them in half and remove the seeds. Coarsely chop the flesh. Put it in a saucepan with a pinch of salt and ground pepper. Cook over low heat until the water has completely evaporated. Book.
Boil 40 cl of water in a saucepan and crumble the chicken stock tablet. Keep warm.
Melt the butter in a saucepan, add the flour and stir briskly. Lower the heat and pour in the broth little by little, whisking well to bind the sauce. Allow to thicken slightly, stirring regularly.
When the sauce is creamy, add the fresh cream and the tomato compote. Mix well and keep warm.
Preheat the oven to th.6 (180°C) and butter a gratin dish. Boil salted water in a sauté pan. Put the quenelles in it to poach for 10 minutes, then drain them and put them in the gratin dish.
Coat with sauce, sprinkle with grated Gruyère (Comté cheese) and brown for 15 minutes in the oven.
Chop the parsley and sprinkle over the dish before serving, very hot.
Chef Hubert's culinary ideas
