Peel the potatoes, wash them and cook them in a little salted water. Drain, then put them back on the stove and allow to evaporate. Press the potatoes through a press.
Now add flour, semolina and a little salt and pepper, knead everything well with the egg yolks. Roll out 2 finger-thick rolls on a floured plate and cut off pieces about 5 cm long.
Bring the pieces into shape with a fork and let them fall into boiling salted water. Simmer for about 3 minutes until the top floats. Then toss in a little butter, or prepare a day before then put in ice water then put in a bowl with a little olive oil so that they don't stick.
Season the red mullets with salt and pepper and then turn a little lemon juice in flour and fry briefly on the inside, then fry the skin side until crispy.
Arrange the fish on the sauce and then use the wild garlic leaves as a garnish.