For the pike dumplings prepare the fish in the cutter form and with half of the cream. Add salt, pepper and juice of one lemon. Add as much of the remaining cream as necessary to obtain a firm farce. Leave to cool for one hour.
For the soup, peel the shrimps, pull out the casings and cut the shrimps into small pieces. Fry the meat and shells in a little clarified butter until they give off a subtle red taste. Extinguish with vegetable soup and fish stock. Mix the cornflour in cold water and add to the stock. Mix in well with a whisk. Add saffron threads, lemon zest and juice. Gently bubble the gravy for about five minutes. Reduce by half by boiling down, then strain through a sieve.
Return to the roasting pan and season with salt, pepper and a little Noilly Prat. Stir in the cream and cold butter, a bit at a time, until the consistency is right. Whisk with a hand mixer until frothy. Check aroma and consistency one more time, if necessary reacidify # with juice of one lemon or a little bit of white wine.
Form pike balls with two tablespoons and poach briefly in lightly salted water. Before serving, lift out of water, drain and place in the center of soup plates. Pour foamed soup around, garnish with lemon zest and saffron threads. Serve.
Tip: Instead of clarified butter, you can also use butter in most cases.