[{"text_idx": "#000000", "text": "800 g frozen fish fillets with skinfrying butter300 g of sweet potatoes200 g of carrots400 g potatoes1.5 dl of milksalt-pepperonions"}, {"text_idx": "#000001", "text": "Place the fillets in the refrigerator to thaw last night."}, {"text_idx": "#000002", "text": "For the preparation of puree, peel and chop sweet potatoes, potatoes and carrots. Boil the vegetables until soft in salted water. Pour off the boiling water and steam the vegetables in a pot for about 2 minutes. Puree the vegetables with a porridge or electric mixer. Gradually pour the milk into the mixture between purees and mix vigorously. Season with salt."}, {"text_idx": "#000003", "text": "Dry the fish fillets with kitchen paper, then you will get a beautiful golden brown fish. Bring the pan to a heat, add butter. Place the fish fillets in a pan, skin below. Fry the crispy side of the skin. Turn the fish fillet around, season with salt and fry for another moment."}, {"text_idx": "#000004", "text": "Serve the fish with puree, sprinkle with toast on the puree and add fresh salad."}, {"text_idx": "#000008", "text": "Hiidkrevetisabad 16/20 kooritud, toored 800g"}]