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

    [
  {
    "recipeCode": "9601d542377c447f957ed01a31779035",
    "updated": "2025-04-23T21:14:08.447Z",
    "title": "Pan-Seared Sablefish with Fennel-Blackberry Salad, Herbed Cucumber Purée, and Homemade Mayonnaise",
    "subtitle": "DAIRY-FREE, EGG-FREE, GLUTEN-FREE, NUT-FREE",
    "description": "Sablefish, a rich and buttery Pacific fish, is the star of this spring-inspired dish.  The delicate flavor of the sablefish is complemented by a vibrant fennel-blackberry salad, a refreshing herbed cucumber purée, and a creamy homemade mayonnaise. This recipe draws inspiration from both traditional Scandinavian and New Nordic cuisine.  A chilled dry rosé makes a wonderful pairing.",
    "ingredients": [
      {
        "section": "FOR THE FISH",
        "ingredients": [
          "black cod, skin on, halved as needed to fit in the pan",
          "kosher salt",
          "olive oil"
        ]
      },
      {
        "section": "FOR THE SALAD",
        "ingredients": [
          "fennel bulb with greens",
          "best-quality extra-virgin olive oil",
          "freshly squeezed lemon juice",
          "kosher salt",
          "radishes, cut into eighths",
          "fresh blackberries"
        ]
      },
      {
        "section": "FOR THE CUCUMBER PUREE",
        "ingredients": [
          "cucumber, peeled and halved lengthwise",
          "extra-virgin olive oil",
          "fresh parsley",
          "freshly squeezed lemon juice",
          "garlic oil",
          "kosher salt, plus more for seasoning"
        ]
      },
      {
        "section": "FOR THE MAYONNAISE",
        "ingredients": [
          "egg yolks",
          "ground mustard (i use coleman's)",
          "extra-virgin olive oil",
          "freshly squeezed lemon juice",
          "kosher salt, plus more for seasoning",
          "freshly ground black pepper, plus more for seasoning"
        ]
      }
    ],
    "instructions": [
      "PREPARE THE FISH",
      "Rinse the sablefish and pat it dry. Season with salt and set aside.",
      "PREPARE THE SALAD",
      "1. Remove the stalks and fronds from the fennel bulb. Roughly chop the fronds and set aside. Thinly slice the fennel bulb, preferably using a mandoline.",
      "2. In a medium bowl, whisk together the olive oil, lemon juice, and salt.",
      "3. Add the sliced fennel and chopped fronds to the bowl. Toss to coat.",
      "4. Add the radishes and blackberries. Set aside.",
      "MAKE THE CUCUMBER PURÉE",
      "Remove the seeds from the cucumber using a spoon. Cut the cucumber flesh into 1-inch pieces.  Place the cucumber pieces, olive oil, parsley, lemon juice, garlic oil, and salt in a high-powered blender. Blend until smooth. Season to taste.",
      "MAKE THE MAYONNAISE",
      "1. Combine the egg yolks and ground mustard in a food processor.",
      "2. With the food processor running, slowly drizzle in the olive oil, allowing it to emulsify with the egg yolks. If your food processor has a pusher with a small hole, use it to control the oil flow.",
      "3. Once the oil is fully incorporated and emulsified, add the lemon juice, salt, and pepper. Process briefly.  Taste and adjust seasonings as needed. Refrigerate while the fish cooks.",
      "COOK THE FISH",
      "1. Heat the olive oil in a large skillet over medium-high heat.  Place the seasoned sablefish, flesh-side down, in the hot skillet. Cook for approximately 5 minutes, until golden brown. Carefully flip the fish (it will be delicate) and cook for another 5 minutes, skin-side down, until opaque and cooked through.",
      "2. To serve, arrange the fennel salad on each of 4 plates. Place the cooked sablefish on top of the salad. Add a dollop of mayonnaise to each piece of fish and drizzle the cucumber purée around the plate."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Leftover Tip: Any remaining cucumber purée or mayonnaise can be stored and used with other seafood dishes. They're a great way to enhance a simple broiled fish fillet."
  }
]