Batalle el Único loin Fricandeau with mushrooms and Norway lobsters

Fricandeau is a traditional Catalan dish based on steaks. Batalle el Único loin steaks are ideal for dishes like this.


    • 800g pork loin Batallé el Único
    • 8 scampi
    • 8 onions
    • 4 tomatoes
    • 4 garlic gloves
    • 100 g of dry Saint George’s mushrooms (moixernons)
    • Fish stock
    • 1 glass of white wine
    • 1 star anise
    • Sweet paprika
    • Virgin olive oil
    • Salt and pepper
    • Flour for battering


  • STEP 01: 1. Cut the loin into escalopes and cut each one in half. Season them and lightly coat with flour.
  • STEP 02: 2. Brown for a minute in a pan with a little oil and put them aside in some kitchen paper to absorb the excess oil.
  • STEP 03: 3. Sauté the scampi in the same pan with a little oil. Put aside.
  • STEP 04: 4. Soak the dry Saint George’s mushrooms in warm water.
  • STEP 05: 5. Peel the onion, garlic and chop. Grind the tomatoes.
  • STEP 06: 6. Sauté the chopped vegetables in a pan. Add the grated tomato and let it confit all together.
  • STEP 07: 7. Add the star anise and paprika. Stir and add the wine. Let the alcohol evaporate.
  • STEP 08: 8. Add the soaked mushrooms and the loin which was put aside.
  • STEP 09: 9. Pour the broth, cover the pan, and let it cook over low heat until tender.
  • STEP 10: 10. A few minutes before the finishing cooking time add the scampi and let them cook.
  • STEP 11: 11. Add any extra salt and pepper and let it rest a few minutes away from the heat.
  • STEP 12: 12. Chop the parsley and sprinkle over the meat a few minutes before serving.


  • You can also add chopped nuts, chocolate, garlic and parsley if you wish.
  • It is always better to eat from one day to another.