Salmon “au gratin” with Romanesco cabbage and potatoes

Salmon au gratin 12

Another week, another vegetable box and a great discovery: Romanesco cabbage. The cabbage is looking like a sculptured stone.

Romanesco cabbage2

I decided to use it with potatoes and salmon for making a gratin with a dairy free bechamel. The recipe is fairly easy to make and really delicious to eat either straight after being baked in the oven or reheated for a lunch box.

  • SERVE: serveserveserveserve
  • PREPARATION: 20 minutes
  • COOK: 30 minutes
  • DIFFICULTY: StarStar

What do you need?

  • 350g of Romanesco cabbage
  • 400g of potatoes
  • 260g of salmon
  • 100g of grated vegan cheese
  • 2 tablespoons of nutritional yeast
  • 50 cl of oat milk
  • 50g of flour
  • 50g of vegan butter

How to make Salmon “au gratin” with Romanesco cabbage and potatoes?

  • Start by washing carefully all the vegetables
  • Detach the florets from the Romanesco cabbage and put them in a steamer basket
  • Peel the potatoes and slice them in slices at medium thickness
  • Place the sliced potatoes in the steamer basket along with the Romanesco cabbage
  • Steam the vegetables for 10 minutes

!  Add some bay leaves in the water for the steam will give a nice flavour to the steamed vegetables

  • In the meantime, prepare the bechamel, start by stirring together the flour and the oat milk in a pan at medium heat, then add the vegan butter and continue to stir for 10/15 minutes until achieving a creamy texture
  • Cut in square pieces the salmon

!  I prefer removing the skin from the salmon but it is up to your own taste

  • In an oven tray dish, put all the steamed vegetables, all the salmon squares pieces
  • Add salt, pepper and nutritional yeast
  • Add half of the grated vegan cheese
  • Cover all with the bechamel
  • Add salt, pepper and the grated vegan cheese leftover
  • Put it in the oven at 180°C for 20 minutes

More recipe to try and enjoy:


Print Friendly, PDF & Email