Salmon, Haddock, Shrimp Recipe

1. Prepare seafood

Pat salmon, haddock, and shrimp dry with paper towels and season lightly with 1/2 tsp salt and 1/2 tsp pepper.

2. In a large skillet over medium heat, melt 2 tbsp unsalted butter. Add minced shallot and cook, stirring, until softened and translucent, about 2 minutes. Add garlic and cook 30 seconds until fragrant.

3. Sprinkle 2 tbsp flour over the shallot mixture, stir to combine and cook 1 minute to remove raw flour taste.

4. Gradually whisk in 1 cup fish or chicken stock until smooth. Bring to a gentle simmer and cook until slightly thickened, about 2–3 minutes.

5. Whisk in 1 cup half-and-half (or heavy cream) until sauce is smooth. Add Dijon mustard and lemon juice, stir to combine. Adjust heat to low; do not boil.

6. Add the salmon and haddock pieces to the skillet, stirring gently to coat with sauce. Cook for 3–4 minutes, just until the white fish begins to flake but is not fully falling apart.

7. Add the shrimp and cook 2–3 minutes more, just until shrimp turn pink and opaque. Total seafood cooking time should be about 5–7 minutes to keep pieces tender.

8. Stir in chopped dill and parsley. Taste and season with remaining 1/2 tsp salt and 1/2 tsp pepper as needed. Remove from heat and keep warm while baking biscuits.

9. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

10. In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1 tsp sugar, and 1 tsp salt until evenly distributed.

11. Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns).

12. In a small bowl, whisk together 3 tbsp cold whole milk and 3 tbsp cold buttermilk. Pour the milk mixture into the flour-butter mixture and gently fold with a spatula until a shaggy dough forms. Do not overwork; dough should be slightly sticky but hold together.

13. Turn the dough out onto a lightly floured surface, gently pat into a 3/4–1" thick rectangle. Fold dough over itself once to create layers, pat down again to 3/4–1". Using a 2.5" round biscuit cutter (do not twist), press straight down to cut biscuits. Gather scraps and repeat to make 6–8 biscuits.

14. Place biscuits on prepared sheet about 1/2" apart for slightly crisper sides or touching for softer sides. Brush tops with beaten egg (optional) or melted butter for a golden finish.

15. Bake in preheated oven for 12–15 minutes, until biscuits are risen and golden brown on top. Remove from oven and brush with additional melted butter if desired. Let cool 3–5 minutes.

16. Split each warm tea biscuit in half horizontally. Spoon generous portions of the seafood filling onto the bottom half of each biscuit.

17. Top with the biscuit top, garnish with extra chopped dill and parsley, and serve with lemon wedges alongside for squeezing over the seafood.

18. Serve immediately while biscuits are warm and seafood filling is hot. Leftovers: store seafood filling in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat with a splash of cream or stock to loosen.