Halibut In Champagne Sauce Recipe

We were having a champagne pairing dinner for my wife’s 29th (again) birthday party; I pair and cook while her and her closest friends enjoy. I read more than 100 recipes for the main course and decided on this champagne cream sauce recipe because 1) it was made with the non-fishy halibut I wanted to serve, 2) the recipe was more complex than others separating it from the mainstream, and 3) it requested the finish of salmon roe (salmon caviar) which was a finishing touch not in any other recipe I found.
By the time I served it was 11PM and was paired with Perrier Jouet Belle Epoque 2004. I admit that I was nervous because the sauce did not thicken as I thought it would and my sense of smell was impacted by the prior four courses …
So I put a teaspoon of sauce on the plate, a 5oz piece of halibut from the recipe atop, and another 2 small teaspoons of sauce over the top with small scallops and salmon roe to finish. I also served it with an ice cream scoop size portion of garlic parmesan mashed potatoes, three carrots and about ten trimmed green beans.
There were shrieks, cheers, and a great deal of compliments that followed for this dish.
I didn’t change anything from the recipe. The halibut was moist and flaky, the sauce was creamy buttery dry wine (champagne) flavored, the scallops were soft and charged with the sweet side of the champagne flavor and then the roe … oh the roe … the salt of the matter.
This dish is not fishy, not for regular dinner, but is every word as originally described: “impressive”, “very tasty”, and “incredible.” My presentation was good and the dish looked impressive, but the taste and complex flavors of all of the ingredients is something to behold.
I can only say that when pairing a wine with this dish that Champagne (sparkling wines) and Chardonnay are the way to go. I recommend the Champagne because it is typically lighter than is the body of a fine Chardonnay.
Unbelievable recipe … thank you for sharing!
DR