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": "37adc9c7300b445b81724b3cc3de6932",
    "updated": "2025-05-18T04:39:10.847Z",
    "title": "Smoked Trout and Couscous Bowl",
    "subtitle": "Smoked Trout and Couscous Bowl",
    "description": "Smoked trout is often overlooked compared to smoked salmon, but it deserves more attention. It delivers a rich umami flavor with the perfect hint of smokiness and the convenience of ready-to-eat fish straight from the package. This recipe blends the trout with crème fraîche, chives, and lemon to create a balanced topping. The base features pearl couscous, which provides a satisfying chewy texture and toasted notes, paired with the crisp freshness of radishes. A simple vinaigrette with smoked paprika brings all the flavors together for a delicious and harmonious dish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "smoked trout, skin removed, flaked into >-inch pieces",
          "crème fraîche",
          "minced fresh chives",
          "grated lemon zest plus 0.5 teaspoon juice, plus lemon wedges for serving",
          "extra-virgin olive oil, divided",
          "pearl couscous",
          "chicken vegetable broth",
          "sherry vinegar",
          "dijon mustard",
          "smoked paprika",
          "table salt",
          "radishes, trimmed and cut into matchsticks"
        ]
      }
    ],
    "instructions": [
      "In a bowl, combine smoked trout, crème fraîche, chives, lemon zest, and lemon juice. Season with pepper to taste and set aside until ready to serve.",
      "Heat 2 teaspoons of oil in a medium saucepan over medium heat. Add the couscous and stir frequently until about half the grains turn golden brown, approximately 3 minutes.",
      "Pour in the broth and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the couscous is tender and the liquid is absorbed, about 9 to 12 minutes.",
      "Remove the saucepan from heat and let it sit covered for 3 minutes. Transfer the couscous to a bowl and allow it to cool slightly, around 10 minutes.",
      "In a separate bowl, whisk together the vinegar, mustard, smoked paprika, and salt. While whisking continuously, gradually drizzle in the remaining 4 teaspoons of oil until the vinaigrette is emulsified.",
      "Toss the couscous with 1 tablespoon of the vinaigrette to coat. Season with additional salt and pepper to taste. Divide the couscous among serving bowls, then top with the radish matchsticks and smoked trout mixture. Drizzle the remaining vinaigrette over the top and serve."
    ],
    "notes_ingredients": "Sour cream can be used as a substitute for crème fraîche, though the trout mixture will have a tangier flavor. Red wine vinegar is an acceptable alternative to sherry vinegar.",
    "notes_instructions": "CUSTOMIZE IT\nAdd some greens such as watercress, arugula, or other fresh leafy vegetables.\nFor extra texture, top with toasted, chopped walnuts.\nTo add heat, include a pinch or more of cayenne pepper in the vinaigrette.\nIf preferred, smoked salmon can be used instead of trout."
  }
]