Wash the fish, dab dry and cut into 16 pieces. Sprinkle with 1 tablespoon lemon juice and season with salt. Clean and wash the tomatoes. Clean and wash spring onions and cut them into pieces.
Put everything on skewers. Prepare rice in boiling salted water according to package instructions. Heat oil in a pan. Fry skewers all around for about 5 minutes. Put crème balance and stock in a pot and bring to the boil.
Add 3 tablespoons of lemon juice, season with pepper. Wash the dill, chop finely and stir into the sauce. Arrange rice, skewers and sauce on plates. Garnish with dill and lemon wedges. Dust rice with paprika.