Interesting. What I've made in the past is what Bocuse calls fine quenelles or moussellines and I've done them with shrimp or lobster (pike is something caught fishing and eaten as a shore lunch).
I dug out my copy of 'The Lutece Cookbook' and Soltner's recipe for the panade, for a 1 lb. amount of pike, is less than one fifth, in proportion, to that used by Bocuse. The proportions for other ingredients are more aligned so the major difference between the two is the amount of panade in the Bocuse recipe.
Below is the panade for 1 lb. of fish.
