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": "acb04c1d82bb427da2259d9b9a817a1f",
    "updated": "2025-05-08T01:59:07.353Z",
    "title": "Salmon with Roasted Garlic and Cream",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "smoked salmon",
          "garlic",
          "cream",
          "dill",
          "crispbreads",
          "double cream",
          "dill",
          "smoked salmon"
        ]
      },
      {
        "section": "Feta and cucumber",
        "ingredients": [
          "grated cucumber",
          "black pepper",
          "chopped mint",
          "few capers",
          "some roughly crumbled feta cheese",
          "thick sheep's or goat's yoghurt"
        ]
      },
      {
        "section": "Pork pâté and apricots",
        "ingredients": [
          "rough mound of coarse pork or goose rillettes",
          "few salted capers",
          "ripe, fresh but still slightly sharp apricot"
        ]
      },
      {
        "section": "Chickpea and anchovies",
        "ingredients": [
          "drained can of chickpeas",
          "anchovy fillets",
          "good squeeze or two of lemon juice",
          "handful of flat-leaf parsley",
          "few tablespoons of olive oil"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 200°C (Gas mark 6).",
      "Roast a head of garlic for 30-40 minutes until it becomes soft.",
      "Squeeze the tender garlic cloves out of their skins into a bowl using your fingers.",
      "Carefully whisk in 150ml of double cream.",
      "Chop 110g of dill finely; this can be done using a food processor with three brief pulses.",
      "Mix the chopped dill into the garlic cream mixture.",
      "Shred 300g of smoked salmon into long, thin strips.",
      "Toss the salmon in the garlic and cream dressing and arrange on crispbreads.",
      "Feta and cucumber:",
      "Combine grated cucumber, black pepper, chopped mint, a few capers, and roughly crumbled feta cheese. Gently fold the mixture through thick sheep's or goat's yoghurt and pile onto crispbreads.",
      "Pork pâté and apricots:",
      "Place a rough mound of coarse pork or goose rillettes on the crispbreads, then add a few salted capers and slices of ripe, fresh apricot that is still slightly sharp.",
      "Chickpea and anchovies:",
      "Put drained chickpeas into a food processor with 8 anchovy fillets, a good squeeze of lemon juice, and a handful of flat-leaf parsley. Blitz the ingredients while gradually adding a few tablespoons of olive oil until a coarse, soft paste forms. Spread on crispbreads."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]