Fish Musaca •1,5 kg of any kind of fish, 1 kg potatoes, 5-6 bellpeppers, 3-4 big tomatoes (or 200 ml tomato juice), 3-4 daphne leaves, 3-4 juniper beans, salt, pepper, 200 ml cream, 100 ml white wine. •Clean and wash well the fish, then cut it. Peel, wash and slice thin the potatoes. Clean the bellpeppers and the tomatoes and slice them thin. In an oven dish put tomato slices (if not, half of the tomato juice), potato slices, bellpepper slices and fish slices, salt, pepper, daphne leaves and juniper beans, then repeat the ingredients but the potatoes have to be the last. Pour the wine and the cream, cover the dish and put it in the oven, at medium heat, for 30-40 minutes. Serve it with salad or pickles. •If the fish is fat, Nino says an Italian Riesling of Tarnave is the best choice, as it cuts the fat. This wine is very dry and cooling and the taste disappears immediately. If the fish is lean, then a semi-dry Feteasca Alba fits the best.