Rinse the potatoes and cook with the skin in a little water.
Slit leek lengthwise, rinse thoroughly and cut into narrow rings. Steam in a little water until soft, about 5 minutes, then set aside.
Cut chives into fine rolls. Pluck tarragon and parsley leaves from stems. Finely chop together with the dill in a hand mixer.
Crumble the toast over the culinary herbs. Add oil and egg. Mix everything briefly and repeatedly. Season with iodized salt and pepper.
Rinse and dry the fish and drizzle with a tiny bit of juice from one lemon.
Heat butter in a non-stick frying pan, but do not let it brown. Brown the fillets in it on both sides, then remove from the frying pan.
Pour remaining juice of one lemon into hot frying pan. Fold in yogurt and whipped cream. Bring everything to a boil briefly. Season to taste with iodized salt and freshly ground pepper. Keep the sauce warm.
Season fish fillets with pepper and coat with herb mixture. Grill in the oven at 200 °C until the crust takes on a golden yellow color.
Add leeks to the warm sauce. Peel the potatoes and cut them into quarters lengthwise. Cut the fillet into slices and arrange on the sauce.
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