How It’s Made: Smoked Salmon & Eggs at Break of Dawn

BREAK OF DAWN chef Dee Nguyen’s talent is recognized by many of O.C.’s best chefs and for good reason: His cooking has soul. Order this signature dish from his Laguna Hills restaurant and note how every one of its parts is thoughtfully prepared, plated with panache, and tastes divine.

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FLAVOR Red wine vinegar and beet juice lend color and flavor to a fan of onion.

FISH Moist smoked salmon is cured in Nguyen’s house-made spice blend, with a base of coriander seed.

EGGS Practice and technique turn the poached eggs into textbook perfection.

SAUCE Capers and preserved kumquat give umami to the house-made mayonnaise.

SPICE A confit of cucumber, onion, anise, fennel, and tomatoes makes for a sprightly relish.

CRUNCH Oatmeal is soaked overnight in milk, then added to pancake batter that’s fried till crisp outside and meltingly tender inside.

 

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