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.
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