The technique of Roti is a great way to cook fish and poultry. The basic technique is to sear only one side of the protein and then finish the cooking process by placing the pan in a hot oven.
Here is an example: All fish have a layer of subcutaneous fat directly underneath their skin. So to cook fish using the roti technique, sear the fish flesh side down and skin side (aka fat side) up. This will allow that layer of fat to melt down and baste the fish when finishing in the oven.
Once you start to see a nice golden brown rim around the edge of the fish, it’s time to finish your salmon in the oven. Timing on this is crucial to have that perfect crust, and absolutely no peeking at the crust is allowed. The whole reason why roti works so well is because only one side of the protein is in constant contact with the pan, giving your protein a beautiful crust.
Cook your salmon (or other fish) to your desired finished temperature, and remove from the oven. Let the salmon rest in a warm place for at least 5 minutes, and enjoy.
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In the Roti/pan roasting technique, can you explain why you would not sear both sides before dropping it into the oven. Wouldn’t a nice crust on two sides be better than one? Also, does searing on one side apply to beef dishes as well?
Hi Willy,
One of the reasons why you only roast on one side is textural differences. If both sides are seared then you are getting a lot of crispy fish and less of the flaky, moist fish. Also, searing flesh side down allows the fat side to melt over the fish while roasting in the oven, which will baste it and make it moist.
This does not apply for beef, but I will often use this technique when cooking chicken or duck breast to get a nice crisp skin while still keeping the rest of the breast moist and succulent.