Recipe: Fish Skewers with Cilantro Pesto

For the gomasio (Japanese condiment that replaces salt):
Toast the sesame dry in a pan over low heat.
Then crush it in a mortar while incorporating the fleur de sel.
Set aside.
For the pesto:
Blend the cilantro, onions, pine nuts and oil.
Set aside.
For the skewers:
Cut 4 cm cubes from the fish and coat them with ras-el-hanout.
Thread 4 to 5 fish cubes onto each skewer stick.
On the plancha, heat the olive oil and cook the skewers on each side.
Serve by sprinkling the skewers with a few pinches of gomasio (keep the rest in an airtight container and use it for other purposes as a condiment).
Serve with the pesto.