Jellied Carp with Grapes 4 Tbsp salad oil 2 onions, chopped 1 cup dry white wine 2 1/2 tsp salt 1/2 tsp fresh ground black pepper 1 bay leaf 6 slices carp 1/8 tsp saffron 3 Tbs cold water 1 cup seedless golden grapes Heat oil. Saute’ onions for 10 mins, stirring. Add water, wine, salt, pepper, bay leaf. Bring to boil. Carefully place fish in it. Cover & cook over low heat 45 min. Transfer fish to platter. Dissolve the saffron in stock in pan. Soften gelatin in 3Tbsp cold water for 5 min. & then add to stock, stirring until disolved. Taste for salt. Discard bay leaf. Arrange grapes around fish and pour stock over all. Chill until jellied. Serve with horseradish.