Oysters and candied citron

Preparation

1. Boil up the lemon juice and the sugar.
2. Slice thin strips of citron using a mandolin. Pour the lemon juice and sugar mixture over the citron strips and marinate overnight in the fridge.
3. Place a bunch of washed and dried dill in a blender with 20cl of olive or grape seed oil, blend for a good minute, then sieve through a very fine sieve.
4. The next day, open the oysters. Add a few drops of dill oil and a piece of candied citron to your oyster before eating.