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": "865d4b97d89147b6bd3660479451c2ed",
    "updated": "2025-05-19T02:40:52.933Z",
    "title": "Salmon, Miso & Ginger 味噌鮭魚餃",
    "subtitle": "Makes 24 dumplings",
    "description": "",
    "ingredients": [
      {
        "section": "Filling",
        "ingredients": [
          "salmon fillet, skinned",
          "fresh ginger root",
          "white miso",
          "saké or white wine",
          "sugar",
          "tbsp soy sauce"
        ]
      },
      {
        "section": "Pastry",
        "ingredients": [
          "water",
          "spinach",
          "wheat starch",
          "tapioca starch"
        ]
      }
    ],
    "instructions": [
      "Filling",
      "Chop the salmon into small 8 mm (½ in) cubes.",
      "Grate the ginger.",
      "Mix the miso with the saké, sugar, and soy sauce.",
      "Add the ginger and salmon, then stir together.",
      "Chill for at least 2 hours, or ideally until the following day.",
      "Pastry",
      "Mix the water with the spinach using a hand-held blender.",
      "Weigh out 200 ml (7 fl oz) water, including the pulp.",
      "In a large bowl, combine both starches and the salt. Make a well and add the oil. Bring the green water mixture to the boil, then pour into the well a little at a time, stirring with chopsticks or a wooden spatula.",
      "When the dough starts to blend together, pour it out onto a work surface and knead (while still hot) for 5 minutes with the palm of your hand. The dough will be hot but not boiling. Your dough should be perfectly smooth, stretchy, soft, and not sticky.",
      "Folding & cooking",
      "Roll out the dough into three logs.",
      "Wrap with cling film (plastic wrap) to stop it from drying out.",
      "Cut into pieces weighing 15-17 g (½ oz) each.",
      "Wrap them with cling film.",
      "Roll out each piece of dough into a disc (10 cm/4 in in diameter).",
      "Use a pastry cutter to make perfect discs if you wish.",
      "Keep the leftovers wrapped in cling film; you can roll them out again later.",
      "Dollop one spoonful of salmon filling onto each disc of dough and fold into a half-moon shape, making sure to push the air out.",
      "Press down firmly to seal the dough and place the dumpling on its base so it stays upright.",
      "You can also make a fan-shaped fold.",
      "Set aside on a baking sheet lined with baking parchment.",
      "Arrange the dumplings in steamer baskets lined either with baking paper or salad leaves (without the veins).",
      "Bring the water in the steamer to the boil.",
      "Add the baskets and cook for 8 minutes.",
      "Enjoy straight away either on their own or with some coconut, miso & lime sauce."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]