Pan-fried veal sweetbreads with celeriac remoulade

1.Place sweetbreads in a deep container, and cover with cold water to soak. Refrigerate for 12-24 hours, changing the water periodically.

2.Place 1 litre water, the bayleaf, peppercorns, sliced lemon, diced vegetables and salt in a large saucepan. Bring up to a boil and cook for 5 minutes. Add the sweetbreads into the boiling liquid and cook for a further 3-5 minutes until firm. Strain the sweetbreads from the hot liquid and cool. Discard the cooking liquid and vegetables.

3.Peel and remove as much of the membrane from the sweetbreads as possible. Refrigerate until required.

4.Season the poached sweetbreads with salt and pepper. Place the flour in a mixing bowl, then toss the sweetbreads in the flour until lightly coated. Remove and shake off excess flour.

5.Pour a little canola oil into a hot frying pan and sauté sweetbreads for 3-4 minutes each side until golden and crispy. Add in the capers, sage and butter. Continue to cook for 3 minutes until the capers pop, the sage leaves crisp up a bit, and the butter becomes nutty. Remove from the heat.

6.In a mixing bowl, stir together the mayonnaise, chopped preserved lemon and a good squeeze of lemon juice.

7.Using a mandoline or a sharp knife, cut the celeriac into matchstick-thin strips. Mix the mayonnaise and celeriac together in the mixing bowl, and adjust seasoning with sea salt, cracked black pepper and more lemon juice, to cut the richness, if necessary. Refrigerate until required.

8.Lay some celeriac remoulade down on your serving plates, along with a few inner celery and parsley leaves. Top with sautéed sweetbreads and a spoonful of capers and sage. Finish each dish with a squeeze of lemon juice.