“Cinco De Tello” May Challenge Winning Recipe
Tello’s Creation: Norman’s Breaded Gefilte Sliders with Horseradish Avocado Sauce
Yields 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)
Directions:
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
Directions:
Put all ingredients into a blender until it is a creamy consistency.
Jicama coleslaw
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)
Directions:
Salt and pepper to taste. Mix all of the ingredients.
Ceviche Sauce
Yields 4 3/4 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
Directions:
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.