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
1 cup vegetable stock
3 ears corn, shucked, silk removed and kernels shaved off the cob
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, at room temperature
1/2 tablespoon creme fraiche, at room temperature
Four 6-ounce fillets Yellowedge gulf grouper, skin and bones removed
Kosher salt and freshly ground black pepper
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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