Baked Daurade Royale with Autumn Vegetable Julienne and Gewurztraminer Oyster Broth

I love daurade royale, a slightly oily fish, for its flakiness and fattiness, so it doesn’t dry out when cooked. It’s the most refined of the species for its rich, succulent, meaty flavor, similar to pompano or red snapper. It’s important that you buy very fresh daurade. The sauce is simple but delicious—reduced Gewurztraminer with crème fraîche and oysters—all over a bed of julienned root vegetables.