METHOD

Wash the fennel and cut it into large pieces

Cook it in salt lemon water

Once cooked, mix well to obtain a smooth puree and pass the mixture through a fine-mesh colander

Open the oysters, keeping their juice

Keep the shells

Stiffen the oysters very slightly in a dry frying-pan (10 to 15 seconds)

Put them to one side

Filter the oyster juice and bring it to the boil

Add the 2 leaves of gelatine, which you have soaked in cold water beforehand

Cut the limes into quarters

ARRANGING THE DISH

In an empty shell, add in the following order:

A coffee-spoon of fennel puree; seasoning

One oyster

A lime quarter

A sprig of dill

The jellified oyster juice

A turn of the pepper mill

Repeat for the 23 other shells

Leave in the fridge for 2 hours

Serve on a plate with a handful of coarse salt to keep the oysters upright

And enjoy!