Formulated to scatter fillets with lemon juice and a few drops of wine on both sides and leave to soften. Add salt is rolled in flour, dip in beaten with 1 tbsp vegetable oil egg. Fry in very hot vegetable oil until light. In a separate pot heat the butter and dip it in a minute peeled and cut into halves peaches. Remove and of butter, 1 tbsp flour, wine, sugar, salt and grated lemon peel is done dip. Fillet garnished with peaches and served with steamed rice and sauce served in a sauce-boat.