Remove the outer leaves of the cabbage and cut it into strips. Heat 20/30ml of extra virgin olive oil in a pot and crush 2 garlic cloves into it.

Add the purple cabbage, rosemary, diced potato, and a pinch of salt, then cook everything over low heat with 200ml of water for about 20 minutes, checking the liquid level from time to time. If it evaporates too much, add more.

When the cabbage is soft, blend it with a little water until you get a smooth and homogeneous cream. Adjust with salt and pepper.

Cut the bread into cubes and toast it in a pan with a drizzle of oil. Once golden and crispy, add the grated zest of half a lemon and chop the bread until you get a crumble, not too fine.

Finally, heat 20ml of extra virgin olive oil in a pan and cook the vegan salmon over medium-low heat for about 2 minutes per side.