Veal sweetbreads with celeriac remoulade recipe

Ingredients

• Sweetbreads
• 800 grams veal sweetbreads
• 1 litre water, plus extra for soaking
• 1 bay leaf
• 12 peppercorns
• 1 lemon, sliced
• 1 cup onion, finely diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 2 tablespoons salt
• Celeriac remoulade
• 1 cup good-quality mayonnaise
• 1 tablespoon preserved lemon, skin only, finely chopped
• 1 lemon, juice only
• 500 grams celeriac, peeled
• flaky sea salt
• To serve
• 1 cup flour
• canola oil
• 2 tablespoons baby capers
• 1/4 cup fresh sage leaves
• 25 grams butter
• 1/3 cup yellow inner celery leaves
• 1/3 cup flat-leaf parsley leaves
• lemon juice, for squeezing over