Fennel Tarragon Oyster
- 4 flat oysters ( like the belon in size 4 of 5 zeros)
- 1/2 Fennel Bulb
- 1/2 cucumber
- 1/2 bunch Tarragon
- 1 tbsp Pernod
- Handful of salicornia or glasswort
Cut the fennel into small cubes of an inch × an inch. Sprinkle 1 tablespoon of Pernod over the fennel. Then halve the cucumber and remove the seeds. Cut the half cucumber into small pieces and puree together with the tarragon and Pernod in the food processor. Spoon everything into a large bowl and put in the freezer. Stir the mixture every half hour, so that the structure becomes loose. Open the oysters and place them on a plate. Divide a teaspoon of fennel over each oyster and garnish with glasswort.