“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.

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