Salmon in a parchment pocket with fine vegetables

Peel the celeriac and carrots and cut into fine strips (julienne). Cut the red onions into thin half-moons and the spring onions into fine rings. Halve the baby potatoes lengthwise. Mix all the vegetables in a bowl.

Prepare four sheets of aluminum foil and place a matching piece of baking paper on each. Brush each piece of baking paper with one tablespoon of olive oil. Place a portion of the vegetable mixture and a sprig of thyme in the center of each sheet.

Cut the salmon fillet into slices about 4 mm thick. Place the salmon slices crosswise on top of the vegetables and season with freshly ground black pepper. Place the halved potatoes next to the fish. Drizzle another tablespoon of olive oil and two tablespoons of white wine over the fish and vegetables.