Method

• 1.
  Heat a frypan over low heat, add the breadcrumbs and ground cloves, and toast, tossing pan regularly, for 5 minutes or until golden and fragrant. Set aside.
• 2.
  Heat 1cm oil in a saucepan over medium heat. Place the flour in a bowl, separate the eschalot rings and toss in flour. In 2 batches, shallow-fry for 20 seconds or until golden. Using a slotted spoon, remove fried rings and transfer to paper towel to drain and crisp up. Repeat with remaining eschalot.
• 3.
  Carefully spoon 1/2 tsp creme fraiche onto each oyster, then sprinkle over toasted breadcrumbs and top with crispy eschalot.
• 4.
  Place oysters on a serving platter on top of small mounds of rock salt, to hold them in place, and serve immediately with lemon wedges.