Plancha Grilling Trend
March 07th 2017
Use a plancha to create a sizzling, smoky sear and flavour crust. A plancha is a sort of griddle—a thick, flat slab of cast iron you place on your grill for searing small or delicate foods like asparagus stalks, bay scallops, shrimp, fragile fish fillets, chicken livers, and even sliced poultry and thin steaks.
A plancha is the best way to marry the searing and crusting capabilities of a cast iron skillet with the intense heat and smoke flavour produced by your grill. It is also an effective way to capture flavour from seasoning, rubs and sauces.
Plancha cooking is common in Spain, particularly in the Basque region. The Basque region comprises parts of Spain and France, and is one of the most unique cultures in the world. Across the region you’ll find a combination of Basque, French, and Spanish influence in the culture of the region, plus a variety of global influences, ranging from Scandinavia to the Americas. That culture includes Basque country’s renowned cuisine – food and gastronomy is a central and revered part of Basque culture.
The rich culinary heritage of the Basque region includes lots of seafood, such as Spanish hake, sole, cod and baby eels. Plancha grilling sears in juices and provides a flavourful smoky crust for these dishes. It is no wonder that chefs and consumers across the globe have also started looking to Basque cuisine to experiment with new flavours and techniques for grilling on the plancha.