Dice the radish and gherkins.
Finely chop the dill and chives.
Mix the crème fraîche, mayonnaise and lemon juice, season. Stir in the radishes, gherkins and half of the herbs.
Add the rice to the boiling stock, cover and simmer over a low heat for approx. 20 mins. until all the liquid has been absorbed.
Mix the remainder of the herbs into the rice.
Heat the clarified butter in a non-stick frying pan. Reduce the heat, season the fish fillets, fry for approx. 2 mins. on each side, plate up with the rice and the radish sauce, garnish with cress.