Icelandic Cod, French Technique

The popularity of classic French cuisine has endured thanks to its emphasis on meticulous, technique-driven preparation, high-quality seasonal ingredients and sophisticated flavors. The Icelandic Cod en Papillote at Brasserie Lundi, a modern French restaurant, purposefully leans into this tradition. “It pays homage to a centuries-old dish,” says Akhtar Nawab, executive chef.

On the menu since the restaurant’s opening, brined cod is wrapped in parchment paper and baked, sealing in the natural juices and aromas. This classic technique demonstrates care and respect for the seafood, says Nawab, calling it a “simple, natural approach to showcasing quality ingredients, rather than covering them up.” The parchment is torn open tableside to release a cloud of fragrant steam in a moment of crowd-pleasing theater. “We finish the dish with a classic beurre blanc enriched with caviar,” he says. Finally, a fennel garnish accented with Pernod helps create an intriguing flavor profile.

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