Preheat kitchen stove to 60 °C, keep plate, platter and sauce boat warm.
Fillets: score twice lengthwise so that the strips still hold together at the wide end. Braid fillets into braids, season. Cut leek halves diagonally into thirds, cut light pieces into strips. Put remaining leek pieces aside.
Heat butter in a wide frying pan, sauté leek strips and shallot. Add wine, let it boil, reduce temperature. Add Zöpfli, cook with closed lid at lowest temperature for about fifteen minutes, remove, keep warm with closed lid.
Sauce: strain liquid, reduce to about 2 tablespoons (if preparing for 4 people). Add sauce cream, stir well, bring to a boil, season.
Set aside leek pieces in steamer basket form, season with salt, simmer with lid closed for five min until tender.
Serve: Divide leeks evenly among plates, place fish zoepfli on top, pour a little sauce over. Add the rest of the sauce.
Serve with: Long grain rice.
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