Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "dd54bcf7d26f4eed8afc8b65a8155e2e",
    "updated": "2025-04-24T01:01:59.017Z",
    "title": "Vegan Fish & Chips",
    "subtitle": "With Tartar Sauce & Mushy Minted Peas",
    "description": "This plant-based version of the classic British dish is a delicious treat that's sure to impress. It's a satisfying meal that even non-vegan friends will enjoy.",
    "ingredients": [
      {
        "section": "For the chips",
        "ingredients": [
          "maris piper potatoes",
          "plain (all-purpose) flour",
          "olive oil",
          "sea salt and pepper"
        ]
      },
      {
        "section": "For the \"fish\"",
        "ingredients": [
          "approximately 1 litre (4 cups) sunflower oil",
          "x 400 g (396.893 g) firm block of tofu, drained and excess water removed",
          "sheet of nori",
          "juice of",
          "plain (all-purpose) flour",
          "cornflour (cornstarch)",
          "vegan beer",
          "soda water",
          "sea salt"
        ]
      },
      {
        "section": "For the mushy minted peas",
        "ingredients": [
          "olive oil, for frying",
          "shallots, finely chopped",
          "cups) frozen peas",
          "vegetable stock",
          "fresh lemon juice",
          "finely chopped fresh mint",
          "salt and pepper"
        ]
      },
      {
        "section": "For the tartar sauce",
        "ingredients": [
          "\"mayonnaise\"",
          "capers, drained and roughly chopped",
          "roughly chopped gherkins",
          "shallot, finely chopped",
          "fresh lemon juice",
          "chopped fresh parsley",
          "sea salt and pepper"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.",
      "Prepare the chips: wash and cut potatoes into desired chip shapes.  Leaving the skin on is optional.",
      "Place the cut potatoes in a large pot, cover with water and add a pinch of salt. Bring to a boil, boil for 2 minutes, then drain. Par-boiling creates a soft interior, especially recommended for thicker chips.",
      "Spread the par-boiled chips on the prepared baking sheet. Sprinkle lightly with plain flour, drizzle with olive oil, and season with salt and pepper. Bake for 25-30 minutes, until golden and crispy.",
      "While the chips bake, prepare the \"fish\" component. Heat sunflower oil in a large, deep saucepan over medium heat, or use a deep fryer set to 180°C (350°F). If using a saucepan, fill only halfway to prevent overflowing.",
      "Cut the tofu into rectangular or fillet shapes. Cut the nori sheet into pieces matching the tofu shapes. The nori mimics the appearance and flavor of fish skin.",
      "Place the nori on the tofu and squeeze a little lemon juice on top to help it adhere. Set aside while you prepare the batter.",
      "In a bowl, whisk together the flours and salt. Add the beer and soda water, mixing until a thick batter forms. Let rest for a few minutes.",
      "To make the mushy peas, sauté the shallots in olive oil until softened. Add peas, vegetable stock, and lemon juice. Cook over medium heat until heated through. Blend with a hand blender until mushy, then stir in the mint and seasoning. Keep warm.",
      "In a bowl, combine all the tartar sauce ingredients. Set aside.",
      "The oil should now be hot enough.  A light haze should be visible, and a small piece of bread should quickly turn golden brown when dropped into the oil.",
      "Carefully dip each nori-covered tofu piece in the batter and gently lower into the hot oil. Fry for about 4 minutes, until golden. Drain on paper towels and sprinkle with salt.",
      "Remove the chips from the oven and serve with the tofu \"fish\", mushy peas, and tartar sauce."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]