Rosen Centre Pool


(800) 204.7234

Get Specials & Updates

Sign Up Now!

  • Facebook Twitter Google Plus Four Square YouTube YouTube
  • E-Brochure
  • Virtual Tours

“Cinco De Tello” May Challenge Winning Recipe – Rosen Centre, 98Forty Tapas & Tequila

Norman’s Challenge: Avocado, Gefilte fish, shredded horseradish

Tello’s Creation: Norman’s Breaded Gefilte Sliders with Horseradish Avocado Sauce – Makes 12 sliders


1 Jar (24oz Gefilte fish)
2 cups flour
3 eggs
2 cups bread crumbs
12 mini buns
Jicama coleslaw (recipe follows)
Horseradish sauce (recipe follows)
Sliced Roma tomatoes (garnish)
Sliced avocado (also for garnish)

Cut each fish in half.
Put one fish at a time into flour then eggs and then into the bread crumbs.
Deep fry fish in 350 degree oil until golden brown.

Horseradish Avocado Sauce

Yields 2 cups


½ cup water
6 tomatillos
2 avocados
1 branch of cilantro
3 tablespoons of horseradish
Salt and pepper to personal taste

Put all ingredients into a blender until it is a creamy consistency.

Jicama coleslaw preparation

Yields 1 2/3 cups


5 oz. Jicama julienne cut
¼ ea. Yellow peppers julienne cut
¼ ea. Green peppers julienne cut
¼ ea. Red Onions julienne cut
¼ Apples julienne cut
2 oz. Ceviche sauce (recipe follows)
Salt and pepper to taste
Mix all of the ingredients.

Ceviche Sauce Preparation

Yields 4 ¾ cups

½ cup fresh lemon juice (approx. four lemons juiced)
½ cup fresh lime juice  (approx. four limes juiced)
1/4 cup chopped cilantro
¼ cup red onions diced
2 oz. Tequila Sauza
2 cups vegetable oil
4 oz. Agave nectar
2/3 cup orange juice
Salt and pepper to taste
Mix all of the ingredients.

Assembling the sliders:

Toast the mini buns. Put one piece of fish on the bread top with jicama salad, sliced tomato, sliced avocado, horseradish sauce and top with the top of the bun.