Flake the haddock finely, removing the skin and bones. Beat the eggs lightly with a fork, stir in the haddock and season, remembering that the fish may already be salty. Heat the butter in an omelette pan, pour in the egg and haddock mixture and cook in the usual way. When it is cooked, do not fold over but slide onto a hot fireproof serving plate. Cover with the hot sauce Mornay and the grated cheese. Brown under a hot grill.

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