Heat half the butter in a frying pan over a medium heat until foaming and fry the chopped leek for 5 minutes. Add the rice and pour in the fish stock. Stir well.
Bring the mixture to the boil, then reduce the heat, cover the pan with a lid and simmer for 10-15 minutes, or until the rice is tender. (Add more stock if needed.)
Meanwhile, heat the oil in a pan over a medium heat and fry the fillet of pollock skin-side down, for 4 minutes. Turn over and cook for 4 minutes on the other side.
When the rice is cooked, flake in the pollock and add the remaining butter. Stir well.
To serve, spoon the kedgeree onto a plate and place the halved boiled eggs on top.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Guests are Homes under the Hammer presenters Martin Roberts and Lucy Alexander.