Baked salmon with au gratin

Preheat the oven to 175 ° C. Cut the leeks into pieces of 10 cm and rinse them well. Blanch the pieces in water with salt for about 4 minutes. Rinse them with cold water and let them drain.

Let 20 g of butter slowly melt with the garlic and oregano until the butter starts to fizz. Add the flour and stir well until the mixture releases from the bottom of the pan. Add the milk bit by bit and stir in a smooth sauce with a whisk. Let this bechamel sauce simmer for about 10 minutes at the lowest setting. Stir in the cheese until it has melted and season the sauce with nutmeg, salt and pepper.

Place the leek in an oven dish and pour the sauce over it. Let the leeks cook and gratin in about 20 minutes. In the meantime, dry the salmon thoroughly and sprinkle with salt, pepper and a little flour.

Heat the rest of the butter and fry the salmon over and over until medium cooked in about 4 minutes. Serve with the leek.