Salmon en Papillote

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

Place aluminum foil on a table, then lay 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 pieces, place them crosswise on the vegetables and season with pepper. Salt the potatoes and add them to the sides of the fish. Pour in one tablespoon of oil and 2 tablespoons of wine.