• 600g salmon fillet cut into 4 equal slices
• 2 leeks
• 1 bunch of dill
• 200 ml white wine
• 100 ml vegetable broth
• 300 ml cream
• 1 lime
• Salt, white pepper

Wash the leek and cut it into 2–3 cm thick slices. Place the slices in the myromy Brick.

Mix white wine, cream, and vegetable stock, season with salt, pepper, and lime zest. Pour the liquid over the leeks with chopped dill and place in the embers with the lid closed.

Cook for approximately 10–15 minutes. Then place the salmon slices on top of the leeks and cook for another 8–12 minutes at 180 °C fan-forced with the lid slightly turned.