In this video, I'll show you how to cook Rougail SOUNOUK (snoek). Watch until the end so you don't miss anything!

Thanks to MARION and her mom NADINE for this wonderful moment!

------------------------------
🍽️ Recipe of the day:

SOUNOUK ROUGAIL (Snoek):
Soak 400g of Sounouk overnight and boil once the next day.
Onions, Garlic, Ginger, and Turmeric
Tomato and Thyme
Crumble the Snoek and fry in a pan, adding the spices.

GRATON ROUGAIL:
Grind the Graton.
Onions, Garlic, Ginger, and Tomato
Sauté the spices.
Add the ground Graton.

LASTRON BREDES:
Sort the greens.
In a pot, sauté a generous amount of garlic in oil.
Add a touch of ginger.
Add a liter of water and bring to a boil, adding salt.

(Add the greens to the broth at the very end.)

💬 Tell me in the comments what recipe you'd like to see in a future video!

👍 Don't forget to like, subscribe, and turn on notifications so you don't miss any videos.

------------------------------
Follow MARION MARIMOUTOU on social media:

► INSTAGRAM: https://shorturl.at/Zc6EU
► TIKTOK: https://shorturl.at/qzx6t
------------------------------
Find us:

► Instagram: https://shorturl.at/RKFZo
► Facebook: https://shorturl.at/CDQ20
► Restaurant Reservations: https://www.andrebeton.re
------------------------------
Chapter:
00:00 Intro
01:54 Cooking
19:02 Meal
23:02 Outro
------------------------------
Production Team

Produced by:
L'ATELIER ANDRÉ BÉTON
HBC PRODUCTION

Executive Production:
Hugo Bassonville
Mickaël Técher
Léa Turpin
Paul Hoareau
Marion Rivière

Directed by:
Hugo Bassonville
Marion Rivière

Post-production:
Hugo Bassonville
Marion Rivière

With the participation of:
Perspect'iles
Gerard Gillet
------------------------------
Contact & partnerships:
Gérard GILLET - Perspect’îles Overseas
Email: gerardgillet@perspectiles.fr
Website: https://perspectiles.fr