1. With a sharp knife start by slicing the Fennel Bulb into very fine slices and dip into ice cold water for a few minutes.
2. Clean the ready opened Oysters from your fishmonger from any Sand or shell fakes and give it a coating with the flour.
Shake off any excess.
3. Next dip into the beaten egg, lift out with a fork, let to drip and coat with the fresh crumbs.
4. You need to place the Oysters in a fridge so as to firm up before use.
5. In the meantime Combine the fresh Yoghurt with half the Lemon Zest, mix gently and leave to infuse.
6. In a clean bowl, mix the sliced Fennel, Citrus Zest, Cherries and a little Olive Oil. Season with Salt and Pepper.
7. Heat a shallow frying pan over medium heat, pour in a little Olive Oil & Butter.
When the butter starts to foam, lower the heat and gently fry the Oysters for about 1 minute on each side.
8. Lift from the pan and place on some absorbing paper.
9. To serve, place the Fennel & Citrus Ceviche into two small nests on your serving plate and lay the Oysters on top.
10. Drizzle with the Lemon Yoghurt and serve.