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1 kg salom fillets
1 lemon, thinly sliced
1 orange, thinly sliced
1/2 bunch fresh thyme
freshly ground pepper

salt crust:
1/2 kg coarse salt
3 egg whites
10 ml water
0

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Beat egg whites with salt and water. Line the barbecue bowl with an equal-sized parchment paper and brush with ¼ of the mixture. Now place the fillet in the bowl, with the skin side facing down, sesaon with salt and pepper. Place lemon and orange slices on the fillet, add thyme; fill the remaining salt mixture in a pastry bag, pressing through wavelike forms spreading over the entire fillet so that it is completely covered. Grill fish at 180° C for about 30 minutes.
Carefully break the salt shall open be gently tapping with the back of a knife and brush off excess salt.