Chablis food matching question

A bottle of Brocard 1re cru 96 Chablis has been sitting in my fridge, awaiting just the right dish. What might that be?

Oysters, sure, but I actually prefer Sauvignon Blanc/Sancerre with my oysters and I think aged Chablis demands something a little more prepared and refined. The last great cru Chablis match I had was, oddly enough, a Spanish dish - Halibut with clams and garlic on a bed of Chard. (Sounds Galician, now that I think about it).

Not long ago I prepared a whole trout stuffed with chopped anise, garlic, and dill, sauteed in lemon butter 3 minutes on each side, then sprinkled the top with paprika, added a dash of stock for moisture, covered the pan, cooked for 1 minute, turned off the flame and let cool down.

Served with potatoes swiped with a garlic/thyme olive oil mix and roasted.

Paired quite nicely with a clean, minerally, un-oaked Chardonnay.

Any light white fish with a Sauce Parisienne is always a winning combo with Chablis. Haricots Verts as a side dish and potatoes with butter and parsely would be nice too.

rwj