Put the casserole on the hob or gas ring, bring the liquid to the boil and simmer gently for 15 minutes. Lift out the salmon and fillet it, but leave it in one piece. Keep warm. Strain the sauce and return it to the casserole. Reduce the sauce, gradually adding the beurre manie until it is the consistency of thin cream.
Put the strained vegetables from the casserole in a serving dish, place the salmon on top and pour over the sauce. Serve hot.
© 1996 Jennifer Paterson. All rights reserved.