Recipe: Gordon Ramsay’s Pollock Kedgeree with Kale Chips

By Ellie Smith

7 months ago

A twist on the versatile dish from one of the UK's top chefs

You can’t go wrong with a Gordon Ramsay recipe. This pollock kedgeree is a hearty and warming dish perfect for winter, with the kale crisps adding a umami crunch. The acclaimed chef has created a selection of recipes designed to be enjoyed alongside wines from his company Gordon Ramsay Wines. Winter is typically associated with red wine, but Ramsay suggests having the below with a glass of Elegante Rosato, a pale pink rosé with fresh cherry aromas. Give it a try this weekend.

Recipe: Gordon Ramsay’s Pollock Kedgeree with Kale Chips


Serves 2


  • Sea salt
  • 150g basmati rice
  • 2 eggs
  • 75g unsalted butter
  • 1 onion, sliced
  • 2 garlic cloves, finely sliced 1 green chilli, deseeded and sliced 1 tbsp curry powder
  • Small handful coriander, leaves roughly chopped
  • Small handful flat leaf parsley, leaves roughly chopped
  • 200g pollock, cut into 2-3cm pieces 


  1. Bring a large pan of salted water to the boil and cook the rice for 8-10 minutes until almost cooked but still with some bite. Drain, return to the pan and cover with a lid to keep warm. 
  2. Meanwhile, in another small pan of boiling water, gently lower the eggs in and cook for 6 minutes for soft-boiled eggs or a few minutes longer for a firmer yolk. Scoop out and refresh in cold water to stop them cooking. 
  3. Carefully crack the shells and peel the eggs then set aside until ready to serve. 
  4. Melt the butter in a large shallow lidded pan and add the onion, garlic and chilli. Stir over a medium-high heat for 3-4 minutes until soft, then stir in the curry powder and most of the chopped herbs (saving some to serve). 
  5. Cook for another minute then add the fish pieces. Stir to coat in the spices then add a splash of water just to moisten. 
  6. Cover with a lid and cook for 2-3 minutes or until the fish is just starting to flake apart when pressed. 
  7. Stir through the warm rice. Quarter the eggs and serve the kedgeree with the eggs and remaining chopped herbs on top. 

Serving suggestion: For an extra topping, try making your own kale crisps to scatter over for some crunch! Enjoy with a crisp glass of Gordon Ramsay Wines Elegante Rosato.

Contains: eggs, fish, milk

Kale Crisps


  • 200g kale, rinsed, dried and any thick stems removed 
  • 1⁄2 tbsp olive oil 
  • 1 tsp garlic granules 
  • 1 tsp nigella seeds 
  • 1 tsp black or white sesame seeds (or a mixture) 
  • 1⁄2 tsp chilli flakes (or to taste) Large pinch of sea salt 


  1. Preheat the oven to 180°C/160°C fan/Gas 4. Toss the kale together with all the remaining ingredients in a large bowl then spread out in a single layer on a large baking tray (or two smaller trays). 
  2. Bake for 12-15 minutes, tossing halfway through, until crisp but not too brown – it should still be green! 
  3. Allow to cool then store in an airtight container – they will keep for a few days but may lose a little of their crispness. 

Chef’s tip: Try and make sure the kale isn’t too crowded on the baking tray as it will steam and not crisp up properly.

Contains: sesame