Saute the bacon and shallots in the butter until the bacon renders and browns.

Stir in the flour to coat.

Remove the pan from the heat and add the bourbon.

Also stir in the chicken base, seasonings, milk, and cream.

Return to the heat and cook over low heat, stirring constantly, until sauce thickens. Keep warm.

Leave the skin on the fish.

Heat the milk with salt whisked in using a deep skillet or wok pan, until milk steams.

Add the fish skin side down and simmer gently over low heat until fish temperature is where you like it (use instant read thermometer to check) or maybe even a few degrees below (temp will rise a little more as it rests). See temperatures below. I cook mine to just under medium. (about 120)

Ladle hot milk over fish as it cooks if it is not submerged.

Gently lift out fish using one or more spatulas to support it and place on serving platter. Dab up liquid with a paper towel.

Serve fish with warmed sauce, and garnish with lemon and chive.