• 2 oysters per person
• 1 fennel bulb
• zest of 2 lemons
• zest of 1 orange
• zest of 1 grapefruit
• 1 tablespoon cherries in kirsch syrup
• 1 egg
• flour for dusting
• salt and pepper
• olive oil
• 50g butter
• 200ml fresh yoghurt
• fresh breadcrumbs

With a sharp knife slice the fennel bulb into very fine slices and dip into ice cold water for a few minutes. Clean the already opened oysters from any sand or shell flakes and coat with flour. Shake off any excess flour and dip into the beaten egg, lift out with a fork, let to drip and coat with the fresh breadcrumbs. Refrigerate oysters until they are firm.

In the meantime combine the fresh yoghurt with half the lemon zest, mix gently and leave to infuse.

In a clean bowl, mix the sliced fennel, citrus zest, cherries and a little olive oil. Season with salt and pepper.

Heat a shallow frying pan over medium heat, pour in a little olive oil and butter. When the butter starts to foam, lower the heat and gently fry the oysters for about one minute on each side. Remove from pan and transfer to absorbing paper to drain.

To serve, place the fennel and citrus ceviche into two small nests on your serving plate and lay the oysters on top.

Drizzle with the lemon yoghurt and serve.