Recipe: Fish Skewers with Cilantro Pesto

1 For the gomasio (a Japanese condiment that replaces salt): dry toast the sesame seeds in a pan over low heat.

2 Crush them in a mortar and pestle while adding the fleur de sel. Set aside.

3 For the pesto: blend the cilantro, spring onions, pine nuts, and oil. Set aside.

4 For the skewers: cut 4 cm cubes from the fish and coat them with ras-el-hanout.

5 Thread 4 to 5 fish cubes onto each skewer.

6 Heat the olive oil on the plancha and cook the skewers on each side.

7 Serve by sprinkling the skewers with a few pinches of gomasio. Store the rest in an airtight container and use it for other purposes as a seasoning. Serve with the pesto.