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": "d858954133954b87bfa1077c7bdb354a",
    "updated": "2025-04-25T17:42:12.563Z",
    "title": "Haddock and Spinach Gratin",
    "subtitle": null,
    "description": "A nutritious and satisfying fish gratin, crowned with a golden wholemeal breadcrumb topping.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "wholemeal bread, torn",
          "(350g) skinless and boneless haddock",
          "(600ml) skim milk",
          "salt and freshly ground black pepper",
          "scant (28.349 g) (25g) polyunsaturated margarine",
          "flour",
          "paprika",
          "z (150g) young spinach leaves, roughly torn",
          "spring onion stalks, finely chopped",
          "scant (28.349 g) (25g) parmesan cheese, grated",
          "red pepper flakes"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 400°F (200°C). Tear the wholemeal bread into pieces and pulse in a food processor or blender until breadcrumbs form. Spread the breadcrumbs in a shallow pan and bake for 5-8 minutes, or until they start to turn golden. Remove from the oven and transfer back to the food processor.",
      "Place the haddock in a pan, cover with the skim milk, and season generously. Simmer gently over low heat for approximately 5 minutes, or until the fish flakes easily with a fork. Remove the cooked haddock with a slotted spoon and set aside on a plate. Pour the milk into a separate container.",
      "Melt the margarine in the same pan, remove from the heat, and whisk in the flour and a small amount of the reserved milk to create a roux. Return the pan to the heat and gradually whisk in the remaining milk, stirring constantly until the sauce thickens and becomes smooth. Incorporate the paprika and season generously with black pepper.",
      "Add the spinach and spring onions to the sauce (you can briefly precook the spinach for a couple of minutes if desired). Gently combine the sauce with the cooked haddock, being careful not to break the fish into small pieces. Transfer the mixture to an ovenproof dish, or individual serving dishes.",
      "In the food processor, combine the Parmesan cheese, red pepper flakes, and the toasted breadcrumbs. Pulse until finely blended, then sprinkle evenly over the haddock and spinach mixture. Bake for 10-15 minutes, until the edges are bubbling and the top is golden brown."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]