Shuck the oysters, reserving the meat and juice. Sweat the fennel, celery and spring onion in a small saucepan with the grapeseed oil, being careful not to add any colour to the vegetables. Add the milk and bring close to boiling point, then remove the pan from the heat and add the oyster meat. Allow everything to infuse for 20 minutes while cooling. Strain the milk and discard the solids.
Pour the milk through a fine sieve into a saucepan. Return the pan to the heat and, while whisking, add the agar agar. Reheat the milk to 90°C (195°F), continuing to whisk to activate the agar agar, and
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