Easy Food Pr0n: Walleye with Bacon, Herb Butter and Duxelles

Sliced herb butter and duxelles dress up a simple bacon-fish entree. (photo by Courtney)

Mondays is rehearsal night, so I like something quick. Super-easy recipe (assuming you've already made the Duxelles) after the jump.
Walleye with Bacon, Herb Butter, and Duxelles
(to serve 2; may be scaled)
2 Walleye or similar fish fillets
4 slices of bacon, cut in half crosswise (I used Mangalitsa fresh side)
6 thin slices or teaspoon-sized portions of herbed butter, at room temperature
2 Tbsp duxelles

Fry the bacon over moderately low heat so that it cooks but does not smoke, until crisp. Remove or push bacon to one side of the pan. Saute the fillets in the hot bacon fat for 2 minutes per side or until just barely done. Plate fish and top each fillet with four half-slices of bacon, three portions of butter, and a 1-tablespoon sprinkling of duxelles.

Cooking Note: Take the butter out and portion it while it is still cold. Let it rest at room temperature while you are cooking the rest of the meal.

Eating Note: Slicing or clumping the butter together is just to make it look more interesting on the plate. Diners should feel free to mush everything around at the table so the butter melts and coats the fish.