Preheat the oven to 220C/200C Fan/Gas 7.

To make the keftedes, add the fennel, parsley and breadcrumbs to the processor and pulse once.

Add the fish to the processor and process until just blended together.

Crack the eggs into the food processor and season well with salt and pepper.

Pulse once or twice, until everything is just combined.

Roll the mixture into 3–4cm/1¼ –1½in balls.

Heat a few tablespoons of the oil in a large ovenproof frying pan over a medium heat.

Fry the fish balls on all sides until golden brown and crisp all over.

Transfer to a plate.

Drizzle a little more oil into the pan and fry the spring onions and garlic for 10 minutes over a low heat.

Stir in the mustard and crème fraîche and cook for a couple of minutes.

Season with salt and pepper and pop the fish balls back in the pan.

Scatter the capers over the mixture in the pan, transfer to the oven and roast for 10 minutes.

Garnish with the dill.

To make the herby rice and vermicelli, rinse the rice under cold running water until the water runs clear.

If you have time, soak the rice in cold water for 30 minutes and then drain.

Heat the butter in a large saucepan over a medium heat.

Add the vermicelli and fry for 3–4 minutes until golden brown.

Pour in the stock and bring to the boil.

Season with the sea salt and stir in the drained rice.

Return to the boil, then cover with a lid and reduce the heat to low.

Cook for 15 minutes, then remove from the heat.

Working quickly, remove the lid, cover the pan with a clean tea towel and replace the lid.

This will keep the rice hot while absorbing any excess liquid.

Leave to rest for 5 minutes.

Fluff up the rice with a fork and stir in the herbs.

Serve the dishes family-style, with the keftedes in one dish and the rice in another.