Jul

The Art of Roti

Posted by Jacob Published in Basic Cooking Techniques

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.