All fillets, cleaned from the skins, screw with a linen cloth and roll it with a rolling pin thick. Cut into 4 pieces across the muscle, which is crushed again, add salt and pepper scatter. Prepare marinade by roots soup, onion, parsley and dill, minced meat in a meat grinder and mixed with mustard, vegetable oil, wine, vinegar, broth or water, salt and other spices (black pepper and allspice beans and bay leaf). Marinade boil 2-3 minutes, it is poured meat placed in enameled pot. After maturing for 24 hours fillets were drained, dipped in vegetable oil and fry in very hot oil until light brown. In the same oil fry the peeled peaches. Each fillet garnished with fried peach, cherry free of stones and watered with little vishnovka. Serve hot with boiled and sprinkled with butter and parsley potatoes and a salad of tomatoes and cottage cheese.