Instructions: Preheat the oven to 400 degrees. Arrange an even layer of mushrooms and leeks in a 9- by 13-inch baking dish. Rinse the fish and pat dry. Tuck thin tail ends under to make each fillet an even thickness and place them on top of the vegetables. Combine wine and broth and pour over fish. Cover the pan with foil and bake until the fish is opaque on surface but does not flake, about 10 minutes.

Carefully drain the liquid from the baking dish into a medium-size saucepan; set the baking dish with fish and vegetables aside. Boil the liquid until reduced to 2/3 cup. Meanwhile, whisk the milk into the flour in a small bowl. When liquid is reduced, whisk in flour mixture over medium heat and stir until the sauce bubbles, 2 to 3 minutes. (If making ahead, see note.)

Stir the shrimp and dill into the sauce; season with salt and pepper if desired. Spoon the sauce over the fish, covering it completely. Return to the oven and bake, uncovered, until the sauce is bubbly and fish is opaque through the thickest part, 12 to 15 minutes more. Sprinkle the cheese on top and return to oven until melted, about 2 minutes. Transfer to warm plates and garnish with a sprinkling of dill.

Note: If making ahead, cook the fish and sauce to this point, then cover separately and refrigerate for up to 24 hours. To finish the dish, stir the shrimp, dill, salt and pepper into sauce. Spoon over fish, covering completely. Cover with foil and bake 10 minutes. Uncover and continue baking until hot throughout, about 8 to 10 minutes more. Sprinkle cheese on top and return to oven until melted, about 2 minutes. To serve, see above.

This recipe yields 6 servings.

Comments: An easy and elegant make-ahead dish for company.

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