from Chef Jeremiah Bacon of Oak and Macintosh in Charleston, SC
4 slices of double smoked bacon
1 shallot, minced
Dash of sherry vinegar
½ cup chicken stock
3 tablespoons butter
Preheat oven to 250 degrees.
Place bacon on baking sheet and cook until crispy. Remove from oven and reserve fat separately. In a medium sauté pan, add one to two tablespoons of bacon fat. Sauté shallots in fat.
Deglaze with sherry vinegar and reduce until almost dry on the pan. Add chicken stock and reduce until syrupy consistency, about one to two tablespoons. Remove the pan from the heat and quickly whisk in butter. Add bacon and serve over fish immediately.