Brush each piece of foil with a little oil and bring
the edges of the foil up a little.
Fold
edges of foil up and over garlic and crimp to close, creating a tight packet.
Holding
the edges of the foil up with one hand, drizzle a bit of water to the bottom of the parcel so that the beetroots cook in their own steam.
Not exact matches
Fold the
foil in half over the fish and then seal all
of the open
edges by folding the
foil edges up and in.
Bring the
foil up to the
edges of the pan.
To keep the crust from burning, you can cover just the
edges of the pie with
foil for
up to half
of the baking time.
Allow to cool to room temperature then remove from the pan by pulling
up on the overhanging
edges of foil.
Set pan with prepared crust on a large sheet
of foil and fold
up foil tightly around sides
of pan (you can turn 2 small sheets
of foil into 1 large sheet by folding their
edges together several times, then opening
up like a book).
Remove from the marinade and transfer the salmon to a sheet
of heavy - duty
foil cut about 2 inches larger than fish all around; bend
edges up to make lip around the fish.
Protect your crust from burning by covering
up the
edges of your pie crust with a pie crust protector or aluminum
foil.