Salmon en papillote

Cut the celeriac and carrot into fine julienne strips. Cut the onion into thin half-moons. Slice the spring onion into thin rings. Cut the potatoes lengthwise. Mix all the vegetables in a bowl.

Place a sheet of aluminium foil on the table and lay a sheet of baking paper on top, brushing it with one tablespoon of oil. Place a portion of the chopped vegetables and one sprig of thyme on it.

Slice the salmon into 4 mm thick slices, place them crosswise on top of the vegetables and season with pepper. Season the potatoes with salt and add them to the sides of the fish. Pour in one tablespoon of oil and 2 tablespoons of wine.