Melon Medallions a La Abraham

First brown the pine nuts with oil in a non-stick frying pan, then set aside. For the sauce, peel and cut the shallots. Cut the feta into small cubes. Heat the oil in a frying pan, sauté the shallots, dust with flour and stir through.

Pour wine and clear soup and bring to a boil. Then add juice of one lemon and feta cheese and stir heartily with a whisk so that the cheese dissolves well. (If this is not the case, you can also beat the sauce briefly in a hand mixer or with a blender). Season with salt and white pepper, fold in the sour cream and lightly simmer the whole thing.

In a second frying pan, brown the medallions briefly on both sides in oil over not too high heat, season with salt and season with pepper. Add to the sauce form and let it simmer for about 6-8 min on low heat.

Finally, cut the honeydew melon flesh into small cubes, shape into the sauce and quickly fold in just before serving. Divide the medallions evenly among the plates, pour a tiny bit of sauce and sprinkle with the toasted pine nuts. Serve with fresh figs cut into slices.

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