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": "17d40add0cc24fe9983d5423cf730821",
    "updated": "2025-05-07T21:37:24.215Z",
    "title": "Sausage Danish",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "breakfast sausages",
          "all-butter puff pastry",
          "fennel seeds",
          "egg",
          "sausages",
          "puff pastry",
          "fennel seeds"
        ]
      },
      {
        "section": "Caramelised onions, Parmesan, capers",
        "ingredients": [
          "onions",
          "butter",
          "grated parmesan",
          "black pepper",
          "capers"
        ]
      },
      {
        "section": "Smoked mackerel, crème fraîche",
        "ingredients": [
          "smoked mackerel",
          "pepper",
          "lemon juice",
          "capers",
          "crème fraîche"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 200°C/Gas 6.",
      "Lightly flour a pastry board or work surface, then roll out 375g all-butter puff pastry into a rectangle approximately 30cm by 20cm.",
      "Remove the skins from 400g breakfast sausages by slicing along the length and peeling them away from the sausage meat.",
      "Evenly spread the sausage meat over the pastry, leaving a small border around the edges.",
      "Sprinkle 2 tablespoons of fennel seeds over the sausage meat.",
      "Brush the edges of the pastry with a little beaten egg.",
      "Positioning the long edge towards you, roll both short sides of the pastry inward until the two rolls meet in the center.",
      "Brush with more beaten egg and gently press the rolls together.",
      "Cut the roll into 8 to 10 finger-thick slices.",
      "Place the slices flat on a baking sheet and brush lightly with additional beaten egg.",
      "Bake for 10-15 minutes, or until the pastry is puffed and golden brown.",
      "Peel and thinly slice the onions, then cook them in butter over medium-low heat until soft and golden brown, tender enough to be crushed between your fingers.",
      "Stir in grated Parmesan, black pepper, and a few capers.",
      "Spread this mixture over the pastry, then roll and bake as before.",
      "Mash the smoked mackerel with a fork, carefully removing any small bones. Season with pepper, lemon juice, and a couple of capers. Mix to form a soft but firm paste with a little crème fraîche.",
      "Spread the mackerel mixture over the pastry rectangle, roll, and bake as directed."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Makes 8-10 servings. A delicious viennoiserie for meat lovers."
  }
]