Remove the strings from the celery and slice diagonally into 1cm pieces. Cut the leaves into bite-sized pieces.

Cut the salmon into bite-sized pieces, season with salt and pepper, and coat with flour.

Boil water in a pot, add a pinch of salt, and cook the spaghetti 1 minute less than the package instructions. Drain the water.

Heat butter in a frying pan over medium heat, add the salmon, and cook for about 5 minutes until browned and cooked through.

Remove the salmon, add celery to the pan, and sauté briefly. Add the sauce ingredients and bring to a boil. Stir in celery leaves and consomme, then mix in the spaghetti.