Instructions: 1. Preheat oven to 350 oF. Prepare Bechamel Sauce; keep warm.

2. Place fish in a 13 x 9 inch baking dish coated with nonstick cooking spray. Sprinkle with shallots, wine, salt, and pepper; cover loosely with foil. Bake at 350 oF for 25 minutes. Let fish cool to room temperature. Remove fish from dish into a bowl, reserving cooking liquid. Shred fish with 2 forks; set aside.

Strain cooking liquid through a sieve into a bowl; discard solids.

3. Combine the cooking liquid, mushrooms, clam juice, and lemon juice in a large nonstick skillet. Cover and cook over medium-high heat for 3 minutes or until mushrooms are tender. Stir mushroom mixture and fish into Bechamel Sauce; pour bechamel mixture into six gratin dishes coated with cooking spray. Place shrimp on bechamel mixture and sprinkle with bread crumbs.

Drizzle with margarine. Broil on second shelf 6 minutes or until shrimp are done.

Yield: 6 servings (serving size: 1 cup).

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