Greek fish dumplings in mustard and dill sauce

Ingredients for 2 servings:

• ½ bunch leaf parsley, chopped
• 1 tsp fennel seeds, finely ground
• 50 g breadcrumbs
• 300 g fish fillet(s) (e.g. haddock, cod)
• 1 large egg(s)
• 100 ml olive oil
• 2 cloves garlic, finely chopped
• 5 spring onions, finely sliced
• 1 tbsp Dijon mustard
• 200 ml crème fraîche
• 1 tbsp, heaped capers
• ¼ bunch dill, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Keftedes

Crush the fennel seeds in a mortar and pestle. Blend with the parsley and breadcrumbs in a food processor. Cut the fish fillet into pieces and add. Chop finely, then add the egg. Blend again. Season the mixture with pepper and salt. Form dumplings 3-4 cm in diameter (makes about 10 dumplings). Heat three-quarters of the olive oil in a pan and fry the dumplings over moderate heat until golden brown all over. Remove from the pan and set aside. Add the remaining oil to the pan and sauté the garlic and spring onions over low heat for about 10 minutes. Stir in the mustard and crème fraîche, warm through, and season to taste. Transfer to a preheated ovenproof dish and place the dumplings inside, then sprinkle with the capers. Bake in a preheated oven at 200°C for 10 minutes. Remove from the oven and sprinkle with dill.