Gut and fillet the lake fish.

Sauté garlic and onions, then add the lake fish pieces and let them flavor with fennel blossoms.

Add the diced potatoes and cover with water, then let it cook for an hour.

Strain the mixture through a sieve, collecting the liquid in a pot.

Cook the tagliolini in salted water.

In a skillet, create an emulsion with Extra Virgin Olive Oil, vegetable broth, and saffron, then toss the tagliolini in this emulsion, adding flavor with fennel blossoms.

Serve the tagliolini accompanied by the broth obtained from the fish soup.