Boneless collar bone with sweet and sour quince sauce and crispy fennel salad - Balfegó

Ingredients

• 1 kg collar bone
• 100 g mild olive oil
• 6 g fine salt
• 1 g ground black pepper
• 10 g corn starch
• 200 g Balfegó bluefin tuna stock
• 100 g sweet quince
• 3 g lime juice
• 30 g balsamic vinegar
• 3 g fine salt
• 1 fennel bulb
• 1 lime
• 10 g toasted pine nuts
• 1 g fine salt
• 100 g zucchini