Food and Wine

¼ pound thickly sliced bacon, diced
7 tablespoons extra-virgin olive oil
1 small shallot, minced
2 tablespoons sherry vinegar
¼ cup chicken stock
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
Salt and freshly ground pepper

In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, about 5 minutes. Transfer the bacon to a bowl and pour off all but 2 tablespoons of the fat. 

Add 2 tablespoons of the olive oil and the shallot to the skillet and cook over moderate heat, stirring, until the shallot is softened. Add the vinegar and stock and simmer for 2 minutes. 

Remove from the heat and whisk in the Dijon and whole-grain mustards. Season the vinaigrette with salt and pepper ,

Drizzle fish with vinaigrette and sprinkle bacon on top.   

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