Passover Gefilte Fish

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I have been looking for a gefilte fish recipe without sugar and this one looks great, HOWEVER, I too looked up Wolfgang's recipe on his own site and indeed he calls for only 1/2 a cup of matzoh meal - NOT 2 cups. Thanks to vanmungo for pointing this out and helping me avoid culinary disaster!

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BEWARE OF HUGE MISPRINT IN THIS RECIPE!!!!

This recipe calls for 2 cups of matzoh meal. If you compare this to other gefilte fish recipes with a similar amount of fish, you will see matzoh meal amounts on the order of two to four tablespoons. Two cups is way off the charts for 2 pounds of fish and will lead to disaster.

To prove this point, I did a search and found an earlier version of this Puck recipe that was published by The New York Times in 1987--you can find it on Google (FN site policy doesn't allow me to post the link here.

In the 1987 version, there are the same ingredients in the same proportions—except that it calls for ONE HALF of a cup of matzoh meal, not two cups! Two cups as shown in the Food Network version is obviously a misprint—using two cups will lead to a culinary monstrosity, but assuredly nothing resembling gefilte fish!

I hope that the Food Network will correct this soon.

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I have been making Gefilte fish for too many years to count, first with my mother and now on my own for many years. We use my great grandmother's recipe. Though I admire Wolfgang Puck's cooking I have to say that I don't know how this recipe can be called gefilte fish. I use several different fish, grind the fish together with the onions, use the head (eyes popped and bones and skin along with the onion skins as a base in the bottom of the pot and cook for five hours. To say that this fish can be made in 30 minutes confounds me. How is this possible? It is fish, but not real gefilte fish. As to the writer who feels that Pesach is for food retards, he/she doesn't know what he/she is talking about. Perhaps not how to cook, either. And that canned and bottled fish is pure something, but what it is, I am not sure. If it's fish, that's a surprise. Perhaps it was once near fish.

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Is a little time consuming, but definitely worth it!! Did the taste test for seasoning before it was cooked with leeks and carrots- and was not impressed. But after cooking with leeks and carrots- then cooling- the taste will make you go back for more.

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this was well worth the effort. The best we have ever had.

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did not cook yet but sounds like a nice recipe