Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "e109bc70f9704e609c42d537789b44c8",
    "updated": "2025-04-23T21:30:10.888Z",
    "title": "Scandinavian-Inspired Fish Cakes with Rémoulade Sauce",
    "subtitle": "GLUTEN-FREE, NUT-FREE",
    "description": "Inspired by the abundance of cod in Scandinavian cuisine, these fish cakes offer a delicious and affordable alternative to crab cakes. These savory patties, paired with boiled potatoes and buttery peas, create a satisfying meal.",
    "ingredients": [
      {
        "section": "FOR THE RÉMOULADE",
        "ingredients": [
          "mayonnaise",
          "minced dill pickles or cornichons",
          "lightly packed chopped fresh herbs (eg, parsley and dill)",
          "capers, drained and rinsed",
          "dijon mustard",
          "freshly squeezed lemon juice",
          "kosher salt"
        ]
      },
      {
        "section": "FOR THE FISH CAKES",
        "ingredients": [
          "cod fillets, cut into small pieces",
          "kosher salt",
          "onion, roughly chopped",
          "melted butter plus 2 tablespoons at room temperature",
          "eggs",
          "scallions, white and light-green parts only, chopped",
          "finely chopped fresh parsley",
          "finely chopped fresh dill",
          "freshly squeezed lemon juice",
          "all-purpose flour",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "TO PREPARE THE RÉMOULADE SAUCE",
      "Combine the mayonnaise, pickles, herbs, capers, mustard, lemon juice, and salt in a medium bowl. Cover and chill until ready to serve.",
      "TO PREPARE THE FISH CAKES",
      "1. Place the cod pieces on a paper-towel-lined plate and sprinkle lightly with salt. Allow to rest for 10 minutes. Pat dry with a paper towel, removing excess moisture and salt. This process helps to draw out moisture rather than seasoning the fish.",
      "2. Finely chop the onion in a food processor. Add the cod and pulse until slightly broken down. Incorporate the melted butter (3 tablespoons), eggs, scallions, parsley, dill, and lemon juice. Process until nearly smooth.  Add the flour and process until smooth and well combined. (The fish cake mixture can be prepared up to 1-2 hours in advance and kept refrigerated.)",
      "3. With wet hands, shape the fish mixture into 12 balls. Flatten each slightly and place on a paper-towel-lined plate to absorb excess moisture.",
      "4. Heat the oil and remaining butter (2 tablespoons) in a large skillet over medium heat. Carefully add the fish cakes to the skillet, cooking in batches if necessary. Cook for approximately 5 minutes per side, until golden brown and cooked through.",
      "Serve the fish cakes with the prepared rémoulade sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Meal Prep Tip: Prepare the rémoulade sauce in advance to allow the flavors to develop and save time during cooking. Refrigerate for up to two days."
  }
]