Preperation:
- Servings: 4
- Difficulty: 3 of 5
- Time: 40 min min
-
1
In a hot dry skillet, toast peppercorns until they start to pop
-
2
Transfer to a pestle and mortar and crush coarsely.
-
3
Season the liver with sea salt and lots of burnt pepper.
-
4
Return skillet to heat, melt the butter, and fry the liver about 3 minutes on each side, or until golden brown.
-
5
Add the prunes towards the end so that they are heated lightly but not enough for them to start falling apart.
-
6
Drizzle with lemon juice the very last moment before serving.
Recent Recipes:
1 pound (450 grams) fresh lamb liver, cut into four 1–inch thick (2,5 cm) slices
½ tablespoon black pepper corns
2 tablespoons butter
4 to 6 prunes, chopped in smaller pieces
Juice from one lemon
Sea salt
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