Skin and debone the pike (the coarse bones), turn it twice through the fine disc of the meat grinder.
Make a clear soup from the remains of the pike, the onion and the slice of a lemon.
Drain and season the clear soup, cut out pike balls with a spoon and cook them in the clear soup.
Add the rest of the whipped cream, butter (a lot of butter) and the saffron, perhaps the shrimps, and simmer for a short while.
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