Recipe: Altabira City Tavern | Photo: John Valls

Located on the top floor of Hotel Eastlund in Portland’s Lloyd District, Altabira is known for its fresh American cuisine and selection of local craft beers, wines, and locally distilled spirits. Enjoy downtown views while dining on Chef Greg Staerkel’s Hazelnut Halibut with Spaetzle, Marinated Beets, Mizuna and Huckleberry-Hazelnut Compote.

Directions

Halibut

1. Place hazelnut crust on butting board, removing only 1 piece of parchment paper
2. Dry halibut then place down on crust
3. Using a small knife, cut completely around fish (leave parchment on crust to help protect during cooking)
4. Heat pan with oil (needs to be hot) and add fish parchment paper down
5. Cook until you see colors on the sides of crust, then flip fish
6. Remove parchment paper and cook in 350 degree oven for about 7 minutes (depending on thickness of fish)
7. Heat pan with oil and add spaetzale
8. Cook spaetzale until golden brown, then add beets
9. Once beets are warm, remove from heat (roughly 3 minutes)
10. Plate beets and spaetzale in middle of plate
11. Plate fish
12. Toss mizuna (or arugula) with 1 teaspoon of hazelnut simple syrup then place on fish

Hazelnut Spaetzale

1. Process hazelnuts in Robocoupe until finely ground
2. Mix all dry ingredients
3. Melt butter
4. Mix eggs, then slowly mix in butter while looking for an even consistency
5. Slowly whisk mixture into dry ingredients
6. When finished, consistency should be close to pancake batter (adjust with remaining water)
7. Allow to rest for minimum of 1 hours
8. Bring large pot of water to boil that collandar will sit on top of
9. Push batter throw with plastic spatula
10. Allow to cook for 1 minutes, then strain and place on an oiled sheet tray
11. Cool and store

Marinate Beets

1. Cut tops off beets and place with tips facing up
2. Add all remaining ingredients and fill pan with ½ inch of water
3. Cover with foil and bake at 350 degrees until tender (roughly 1 hour)
4. Check with a paring knife to make sure cooked thru
5. Allow to cool enough to handle, and pull skin off using towels
6. Once peeled, cut into quarters and add shallots and vinegar
7. Allow to sit for 15 minutes, and drain vinegar
8. Toss beets with olive oil and store

Candied Hazelnuts

1. Add sugar and water together and bring to a boil
2. Add hazelnuts and reduce to simmer
3. Cook for 30 minutes
4. Strain hazelnuts (saving liquid for mizuna) and cool on parchment paper

Hazelnut Compote

1. Reduce red wine by 3/4’s
2. Add huckleberries and allow their liquid to sweat out
3. Reduce the liquid by 3/4‘s
4. Chop hazelnuts into smaller pieces, then add to huckleberry reduction
5. Add honey, parsley and salt
6. Cool and store

Hazelnut Crust

1. Pulse hazelnuts in Robocoupe until finely ground
2. Add panko and hazelnut oil and process until mixed
3. Place in mixing bowl and add egg whites. Mix by hand until egg whites are absorbed
4. Place between 2 pieces of parchment, and using rolling pin roll until 1/8^th of an inch think
5. Refrigerate until ready to bread halibut