Total Calories: 363
Cut the ham and egg whites into thin strips. Place the fillets of sole in a buttered skillet add the water, wine, 1/2 teaspoon salt and pepper. Bring to a boil and simmer, covered, for about 10 minutes. Place the fillets in a flat, buttered casserole. Sprinkle the fish with ham and egg whites. Cook the liquid in which fish was poached until it is reduced to 1/2 cup. In a saucepan melt 2 tablespoons butter. Add flour, 1/2 teaspoon salt and a dash of pepper. Cook and stir until it is very bubbly. Add milk and the reduced fish liquid. Cook and stir until sauce is smooth and thick, then stir in whipped cream and hollandaise sauce. Spoon sauce over the fillets and place under the broiler until sauce is lightly browned. Garnish with the sieved egg yolk and serve at once. This dish may be made ahead of time, then heated in the oven until hot and then placed under the broiler.
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