Yellowedge Grouper With Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette And Petite Greens | E

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