I've wanted to try a salt-crust for awhile, probably because I'm such a salt fiend. I have at least six varieties in my pantry (grey, pink, black, truffle, flaked, kosher, slab) most of which have been gifts from people who know me well. I salt almost everything. I even carry around a little baggie of it in my purse in case I'm caught with a takeout sandwich or salad that needs a little pop.
With salt-roasting you bury the food (fish, meat, vegetables) in a sandy mixture of salt, egg whites and herbs. It creates an oven within your oven and cooks the food gently and evenly. When it hardens and browns you crack open the crust to reveal a tenderly cooked thing.