First clean the mullet from the innards, squish and fill them with the fillets joined by the tail. Stuff with the mozzarella cut into rectangle, must stand between the two red mullet fillets. Boil the tagliolini and cook them al dente. Take the noodles and arrange them in length, lay the stuffed mullet and wrap the tagliolini around, as if it were a ball of yarn. Pass in the beaten egg and then in the breadcrumbs, compact with your hands to make the tagliolini fine. Fry in hot oil. Serve immediately with the two fake sauces. For the two fake sauces (fake mayonnaise and fake ketchup): 50 gr mozzarella 5/6 cherry tomatoes confit * Prepare the fake white sauce (similar to mayonnaise) by blending the mozzarella in a mixer with its whey and a little water. The second fake sauce (simil ketchup) is obtained with the help of a passino from the confit tomatoes. * I made some confit tomatoes: To prepare the confit tomatoes, cut them in half. Then arrange them with the cut side facing up on a baking sheet covered with baking paper. Salt and sprinkle the tomatoes with a veil of sugar and sprinkle the tomatoes with extra virgin olive oil. Bake at 140 ° C (ventilated oven) for about an hour: the tomatoes will need to dry, soften but do not dry out much.