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Omelette Arnold Beckett

3 eggs
6 ounces Gruyere cheese
1 fillet smoked haddock, poached and cut into chunks
2 heaped Tbsp bechamel sauce

Break the 3 eggs into a mixing bowl and whisk to combine the yolks
and whites. In another mixing bowl place the flaked haddock which
has already been poached and fold in the bechamel, which has been
made earlier. Over the cooker heat an omelette pan and add a knob
of butter, moving the pan around so that the butter does not burn.
Add a pinch of salt and pepper to the whisked eggs and pour the
mixture into the pan. Draw the eggs from the sides into the centre
to keep the mixture light and fluffy and keep the eggs moving
constantly. Your pan will need to be hot. When the eggs are nearly
cooked take the pan off the heat. Add to the eggs the haddock and
bechamel mix and the Gruyere. Now place the pan in the grill to
finish off. When the cheese has melted and is a nice golden colour
it is ready to serve. Use a flat fish slice to slide the omelette
out of the pan and on to a plate. It is served flat.

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