Pan-Fried Tilapia with Citrus Sauce over Sauteed Spinach

2 tablespoons unsalted butter 4 tablespoons all-purpose flour 1/2 cup white wine 1/4 cup fresh lemon juice1¨ cups whipping cream 1/4 teaspoon ground white pepper 1 tablespoon coarse salt or to taste Spinach 2 tablespoons olive oil 4 ounces button mushrooms, cleaned and sliced 8 ounces fresh spinach, cleaned Salt and freshly ground pepper to taste Fish 3 tablespoons olive oil 8 tilapia fillets (4-ounces each), skin removedFor the sauce: Melt the butter over medium heat in a deep saucepan. Add the flour; stir for 1 minute. Add the white wine, lemon juice and cream. Bring to a boil and cook 3-5 minutes. Season with salt and pepper and keep warm over very low heat or in a thermos while you cook the rest.For the spinach: Heat the oil in a medium frying pan; add the mushrooms and cook over high heat, stirring until they are golden brown. Add the spinach. Stir and cook for another 2 minutes. Season with salt and pepper. Keep warm.For the fish: Heat the oil in a nonstick frying pan over high heat. Cook in multiple batches if necessary, don?t overcrowd the fish. Saute the fish about 3 min-utes on one side or until golden brown. Carefully turn the fish over and cook for another 3-5 minutes.To serve: Transfer the spinach to warm plates. Lay two fillets on each plate over the sauteed spinach and ladle the citrus sauce over the fish.Serves four.Chef Eardley Firth, Pete Miller?s Steak House, Wheeling