Seeteufel in Riesling-Parmesan-Sauce

I liked the idea very much. Unfortunately, the cheese was far too strong - and that's what I thought before DB told me that he had only used half the amount of parmesan (he also said that he let the sauce reduce more than he wanted to, but that should have too much of an effect on the intensity of the parmesan, I suppose. Though maybe, if the sauce had been thinner...).

Anyway, be careful with the cheese, and I think you could have quite a smart appetizer on your hands. Or serve with fennel or glazed carrots and wild rice or new poatoes as a main dish. And riesling as beverage, of course...