Yellowedge Grouper with Sweet Corn Pudding Oyster Mushroom Vinaigrette and Petite Greens

Ingredients

• 2 cups oyster mushrooms stems removed
• 2½ ounces fine quality extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 sprigs fresh thyme, leaves picked
• 1 garlic clove finely minced
• 1 shallot, finely minced
• 1 ounce fine quality sherry vinegar
• ¼ ounce tupelo honey
• 1 cup vegetable stock
• 3 ears corn, shucked, silk removed and kernels shaved off the cob
• 1 tablespoon unsalted butter, at room temperature
• ½ tablespoon creme fraiche, at room temperature
• Four 6-ounce fillets yellowedge gulf grouper, skin and bones removed
• 2 ounces blended vegetable and olive oil
• 1 ounce unsalted butter, at room temperature
• 4 sprigs fresh thyme
• Petite greens, for serving

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