Plancha de la Mer
Seafood platter grilled on a plancha.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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L' O Beach
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The 'Plancha de la Mer,' or seafood grill, likely evolved along coastal regions where fresh seafood was abundant and easily accessible. Grilling, a simple and ancient cooking method, was adapted to showcase the natural flavors of the sea. The introduction of the plancha, a flat metal cooking surface, allowed for even cooking and searing of delicate seafood, enhancing its taste and texture. Influences from Mediterranean cuisine, especially Spanish tapas, are also evident in the presentation and variety of seafood offered.
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Plancha de la Mer is often associated with celebratory occasions, gatherings with friends and family, and enjoying the coastal lifestyle.
Coastal Culture
In coastal regions, especially in France and Spain, seafood is a staple and a source of pride. Plancha de la Mer embodies the connection to the sea and the importance of fresh, locally sourced ingredients.
Sharing and Socializing
The platter format encourages sharing and socializing. It is often served as an appetizer or a main course for groups, promoting a convivial atmosphere.
Celebration of Freshness
The simplicity of the preparation emphasizes the freshness and quality of the seafood. It is a dish that celebrates the natural flavors of the ocean.
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The dominant flavors of Plancha de la Mer are fresh, briny, and subtly smoky, highlighting the natural sweetness of the seafood.
The flavors are primarily driven by the freshness of the seafood itself. Expect notes of salt from the sea, delicate sweetness from shellfish like shrimp and scallops, and richer, slightly oily flavors from fish such as sea bass or tuna. Lemon juice, garlic, herbs like thyme or parsley, and olive oil are common additions that complement the natural flavors without overpowering them. The plancha imparts a slight smoky char that adds depth and complexity.
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Seafood Selection
Choose the freshest seafood available. Look for bright eyes, firm flesh, and a clean, ocean-like smell. Avoid seafood that smells overly fishy or ammonia-like.
Plancha Preparation
Ensure the plancha is properly heated before adding the seafood. A hot plancha will create a beautiful sear and prevent sticking. Lightly oil the plancha with a high-heat oil like grapeseed or avocado oil.
Don't Overcook!
Seafood cooks quickly. Pay close attention and avoid overcooking, which will result in dry, rubbery seafood. Cook just until opaque and slightly firm to the touch.
Resting is Key
Let the seafood rest for a minute or two after cooking. This allows the juices to redistribute, resulting in more tender and flavorful results.
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