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.