• 600 g salmon fillet, cut into 4 equal slices
• 2 leeks
• 1 bunch of dill
• 200 ml white wine
• 100 ml vegetable stock
• 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.

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

Cook for approximately 10–15 minutes. Then place the salmon slices on the leek and cook for another 8–12 minutes with the lid slightly turned.