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

Name: Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens
Ingredients: Oyster Mushroom Vinaigrette:; 2 cups oyster mushrooms, stems removed; 2 1/2 ounces fine quality extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 sprigs fresh thyme, leaves picked; 1 clove garlic, finely minced; 1 shallot, finely minced; 1 ounce fine quality sherry vinegar; 1/4 ounce tupelo honey; Corn Pudding:; 1 cup vegetable stock; 3 ears corn, shucked, silk removed and kernels shaved off the cob; 1 tablespoon unsalted butter, at room temperature; 1/2 tablespoon creme fraiche, at room temperature; Yellowedge Gulf Grouper:; 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