Kabeljauwvink met citroen-jeneverjus

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1 citroen
400 gr kabeljauwfilet
8 plakken Kempische ham
50 gr koude boter
1 dl jenever
4 cocktailprikkers

Boen de citroen schoon, rasp de schil fijn en pers 1/2 citroen uit.
Dep de vis droog, bestrooi hem met peper en snijd hem in 4 gelijke
stukken.
Omwikkel elk stuk vis met 2 plakken ham en zet ze met een cocktailprikker
vast.
Verhit de helft van de boter in een koekenpan en bak de kabeljauwfilet in
± 8 minuten aan beide kanten gaar.
Neem de vis uit de pan en blus het braadvocht af met het citroensap en de
jenever.
Roer de rest van de boter in vlokjes door de jus en breng op smaak met
zout en peper.
Verdeel de vis over 4 borden en schenk de jeneverjus erover.
Lekker met aardappelpuree en gekookte worteltjes met peterselie.