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

Elaboration

Collar bone

1. Season the collar bone with salt and pepper and coat it with mild olive oil
2. Place it on a tray and cover it with aluminum foil
3. Bake in the oven for 45 min at 140ºC (285°F) until fully cooked
4. Carefully crumble it to remove any bones, then place it on a strainer
5. Press it gently with your hands to remove excess fat
6. Gently mix the collar bone in a bowl with the corn starch cooked in the water and adjust the salt as needed
7. Transfer the mixture onto a tray lined with plastic film, wrap it well, and refrigerate for about 24 hours
8. After resting, place it on a cutting board and cut into 3 x 4 cm rectangles and refrigerate

Sweet and sour quince sauce

1. In a pot, melt the quince paste over low heat
2. Once melted, add the balsamic vinegar and let the mixture reduce, softening the vinegar’s intensity
3. Add the Balfegó bluefin tuna stock and reduce to a sauce consistency
4. Finish by adding a few drops of lime juice and adjusting the salt to balance the flavor
5. Set aside for plating

Crispy fennel and pine nut salad

1. Thinly slice the fennel bulb
2. Soak it in ice water to make it crispy
3. Toast the pine nuts in a frying pan over low heat and set aside
4. Drain the fennel and dry it on paper towels
5. Cut the zucchini into thin strips
6. Just before serving, toss the zucchini strips in a bowl with lime juice, salt, and the toasted pine nuts

Serving

1. Heat a pan and sear the reserved parpatana rectangles on both sides with a drizzle of oil until golden
2. Once golden, transfer the parpatana to the oven to heat through. Remove and place on a paper towel
3. Spoon the warm sweet and sour sauce onto the center of the plate, place the collar bone on top and finish by putting the freshly dressed crispy salad on top to give it volume
4. Garnish with the green fennel fronds