Pike fillet with chanterelle mushrooms

• 4 frozen pike fillets
• 500 g frozen chanterelle mushrooms
• 600 ml fish stock
• 200 ml low-fat cream
• 100 ml white wine
• 2 tbsp cornflour
• Salt and pepper

Have you checked the valves ? See FAQ. Pour the fish stock and white wine into the pressure cooker pan. Arrange the chanterelle mushrooms and the pike fillets in the steam basket. Position the steam basket in the pressure cooker. Close the lid. As soon as the steam is released, reduce the heat source and leave it to cook for the indicated time. During cooking, check that the valve murmurs regularly. Open the pressure cooker and take out the basket. Add the cream and cornflour to half the cooking juices. Thicken slightly, over a gentle heat. Season. Serve the fillets with the chanterelle mushrooms and add a drizzle of sauce.