Goal
The objective is to extract and structure information from a cooking recipe into a JSON object without ever modifying the original text.

Identify and extract the requested information.
Calculate preparation and cooking times if not specified.
Structure the data into a JSON object conforming to the expected format.
Strictly respect the original language and text of the instructions.
Do not add or modify any information outside of organizing the data.

Return Format
Return a JSON object strictly adhering to this structure:
{
  "NbPersons": <nbPersons>,
  "Language": <language>,
  "Category": <category>,
  "Title": <title>,
  "Subtitle": <subtitle>,
  "Preparation_Time": <preparation_time>,
  "Cooking_Time": <cooking_time>,
  "Difficulty": <difficulty>,
  "Ingredients": [
    {
      "section": <section>,
      "ingredients": [<ingredients>]
    }
  ],
  "Description": <description>,
  "Instructions": [<instructions>],
  "AuthorName": <author>,
  "Notes_Ingredients": <notes_ingredients>,
  "Notes_Instructions": <notes_instructions>
}

nbPersons should be the number of people the recipe serves. If multiple numbers keep the minimum of serves;
language should be the ISO 639 code of the recipe's language.
category should be "drinks" if it is a liquid from this list (tea, coffee, fruit juice, cocktail, mocktail). Otherwise, choose the best option from (bread, appetizer, starter, main, dessert, breakfast, snack, teatime, jam, sauce, icecream, sorbet, candies).
title should be the name of the recipe.
subtitle should be a complement to the recipe name.
preparation_time should be the total preparation time (in minutes). If not specified, try to calculate it based on the provided information.
cooking_time should be the total cooking time (in minutes). If not specified, try to calculate it based on the provided information.
difficulty should be one of the following: (easy, medium, hard).
ingredients should be a list of ingredients with quantities per section. Example: {section: "For the sauce", ingredients: ["1 kg of butter"]}. If no section information is provided, use "For the recipe".
instructions should be the instructions present in the explanations. Be precise and detailed about what is written for the instructions. Ensure to respect the order of the instructions. This is a list of strings.
description should be a presentation that makes one want to make the recipe.
notes_ingredients should be important details specified about the ingredients (optional ingredient, replacement of one ingredient with another, etc.).
notes_instructions should be important details specified about the steps to make the recipe (tips, advice, etc.).

Warnings
Do not modify any original text (title, description, ingredients, instructions).
Do not translate the recipe's language; it should be identified and preserved.
The instructions must be strictly identical to the original, without rephrasing.
If information is missing, leave the field empty without adding any invented content.
The quantities of ingredients must remain as a list of strings.
Respect the exact JSON format and ensure it is properly formatted.
The return of JSON object must be translate in english
Verify the return JSON object is in english

Context Dump
Source text provided:
{
    "explication": "Poissons\nRougets-barbets et\nboulgour à la coriandre\nPréparation: 40 minutes - Cuisson : 40 minutes - Difficulté: Budget: **\nPour 4 personnes\nO 4 morceaux de\nrougets-barbets\n200 g de\nboulgour cuit\nO 4 demi-blancs\nde poireau\n200 g de\ntopinambours\n300 g de lait\n100 g de tige de\nrhubarbe\nOI de bouillon\nde volaille\n20 cl de vinaigre\nde gingembre\nCoriandre\nO 1 citron vert\nO Romarin\nO Sauge\nBeurre\nO Graines de\ncumin\nHuile d'olive\nFleur de sel\net poivre du\nmoulin\nPréchauffez le four à 90 °C (th. 3).\nTaillez en morceaux les topinambours épluchés et faites-\nles cuire dans le lait légèrement salé. Ajoutez 1 branche\nde romarin et 1 branche de sauge. Une fois qu'ils sont\ncuits, mixez-les en ajoutant, au fur et à mesure, 25 g de\nbeurre. Vérifiez l'assaisonnement\nÀ l'aide d'une mandoline, taillez la rhubarbe en très fines\nlamelles et versez le vinaigre de gingembre bouillant\ndessus. Laissez mariner à couvert.\nRoulez les demi-blancs de poireau dans de l'huile\nd'olive, puis faites-les griller. Mettez-les dans un plat\nallant au four pour les garder au chaud et parsemez\ndessus des graines de cumin.\nMettez à chauffer le boulgour avec 4 cuil. à soupe de\nbouillon de volaille, 1 cuil. à soupe d'huile d'olive,\nun peu de sel et de poivre, ainsi que la coriandre\npréalablement concassée.\nPlacez les morceaux de rouget dans un plat creux allant\nau four. Arrosez-le de bouillon de volaille restant et\nd'huile d'olive.\nPoivrez et mettez au four pendant 10 à 12 minutes.\nArrosez régulièrement en cours de cuisson.\nDressez l'ensemble.\n211"
}