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To serve, gently reheat the velouté and stir in half of the brown shrimp. Finish the braised fennel with a little lemon juice, salt and some of the fennel tops (or dill). Pour the velouté into the base of 4 bowls, then top with a tangle of the braised fennel. Top with the haddock, sprinkle the remaining brown shrimp over the velouté and finish with the remaining fennel tops (or dill)