Sole au Gratin

• 3 fillets or 1 large sole
• salt and pepper
• ½ glass white wine

If using a whole sole, skin both sides, cut off the head and fins and make several incisions with a knife across one side of the fish. Place fish on a well-buttered, fireproof dish (if using whole fish place cut side uppermost), season with pepper and salt, add the white wine, a few drops of lemon juice, a little mushroom liquor and some chopped parsley. Slice the mushrooms and place in a row d