Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "RED MULLET WITH BEURRE BLANC",
  "description": "A delightful dish featuring red mullet fillets accompanied by a rich beurre blanc sauce and seasonal vegetables.",
  "subtitle": "A delectable fish dish with a rich butter sauce.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "4 (250G FISH 8.82 OUNCE) RED MULLET FILLETS",
        "SALT",
        "PEPPER",
        "OLIVE OIL",
        "4 TURNIPS, WITH GREENS",
        "4 LARGE CARROTS, WITH GREENS",
        "1 YELLOW BEET",
        "1/4 CELERIAC",
        "1 GREEN RADISH (OR WATERMELON RADISH)",
        "4 RADISHES",
        "4 PENCIL-THIN LEEKS.",
        "50ML 3 1/2 TABLESPOONS OLIVE OIL",
        "FLEUR DE SEL",
        "1 CLOVE GARLIC",
        "1 SPRIG THYME",
        "FRESHLY GROUND PEPPER",
        "500ML 2 CUPS WHITE CHICKEN STOCK (SEE P. 246)",
        "30G 1.06 OUNCES (2 TABLESPOONS) BUTTER FOR GLAZING",
        "80G 2.82 OUNCES SHALLOTS",
        "150ML 2/3 CUP AGED RED WINE VINEGAR",
        "50ML 3 1/2 TABLESPOONS DRY WHITE WINE",
        "3G 0.11 OUNCE (1 1/2 TEASPOONS) COARSELY GROUND PEPPER",
        "400G 14.11 OUNCES (1 3/4 cups) COLD ÉCHIRE BUTTER (OR HIGH-QUALITY SALTED BUTTER)",
        "JUICE OF 1/2 LEMON",
        "A KNOB OF BUTTER.",
        "WHITE CHICKEN STOCK (SEE P. 246)",
        "SALT",
        "FRESHLY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "Season the fillets on their flesh side with salt and pepper.",
    "Sear them, skin side down, in a skillet or frying pan with a little olive oil for 4 minutes. The skin should be lightly crisp.",
    "Transfer the fillets, skin side up, to a rack and set aside.",
    "Peel the turnips, carrots, beet, celeriac, and green radish. Scrape the radishes, then carefully wash the leeks.",
    "Slice the celeriac and cut into diamonds, and slice the radishes into half-rounds.",
    "Boil the leeks in salted water. When soft, immediately remove from the water and plunge into ice water.",
    "Drain on paper towels, then slice uniformly on a diagonal.",
    "Shallow braise the turnips, carrots, beet, celeriac, and radishes.",
    "In a sauté pan, brown the vegetables in the olive oil.",
    "Season with fleur de sel and pepper, and add the unpeeled garlic and the thyme.",
    "Moisten with the white chicken stock and cover with a lid.",
    "When the vegetables are tender, remove the lid and glaze them with the butter. Set aside.",
    "Peel and finely slice the shallots.",
    "Combine the shallots with the vinegar, wine, and coarsely ground pepper in a saucepan.",
    "Gently reduce the liquid.",
    "Gradually add the cold butter, in small pieces, while stirring.",
    "The butter should be incorporated into the reduction and thicken by itself.",
    "Finish by whisking the sauce to add volume.",
    "Adjust the seasoning and add a dash of lemon juice. Set aside at room temperature.",
    "Reheat the vegetables all together and glaze in a saucepan with a knob of butter and a little chicken stock.",
    "Adjust the seasoning.",
    "Quickly reheat the fillets and position them on one side of a plate, overlapping them a little.",
    "Make an attractive arrangement with the vegetables on the other side.",
    "Serve the beurre blanc separately in a sauceboat."
  ],
  "author": "Allard"
}