Time: 40 min
In a hot dry skillet, toast peppercorns until they start to pop
Transfer to a pestle and mortar and crush coarsely.
Season the liver with sea salt and lots of burnt pepper.
Return skillet to heat, melt the butter, and fry the liver about 3 minutes on each side, or until golden brown.
Add the prunes towards the end so that they are heated lightly but not enough for them to start falling apart.
Drizzle with lemon juice the very last moment before serving.