Try A Meal Eaten On The Titanic At Lincolnshire Restaurant; Chef Shares Recipe

LINCOLNSHIRE, Ill. (WLS) -- On Thursday, Tracy Butler was Cooking up a Storm pinch a first-class meal.

Chefs astatine "Three Embers Restaurant" successful Lincolnshire are recreating a repast that folks ate connected nan Titanic.

ABC7 Chicago is now streaming 24/7. Click present to watch

It comes arsenic "Titanic: The Musical" is making its debut astatine nan Marriott Theatre successful Lincolnshire.

SEE MORE: Kendall College Culinary School shares corned beef empanada pinch pub curry condiment recipe

Chef Jonathon Silver and Brent Mulvey, head of nutrient and beverage, joined ABC7 Chicago Thursday to navigator pinch Butler.

"Titanic: The Musical" runs done June 1.

Titanic Salmon pinch Sauce Mousseline and Cucumber

Season Salmon pinch brackish and pepper.

Sear until cooked through; service pinch carrot puree, rice, cucumber crockery and condiment mousseline.

Sauce Mousseline
1 cup bechamel
1 oz. ovum yolk
1 oz. citrus juice
1 tablespoonful Worcestershire sauce

Bring bechamel to a simmer. Slowly adhd ovum yolk to nan bechamel while whisking vigorously. Whisk successful citrus juice and Worcestershire sauce.

Bechamel
5 tablespoons butter
1/4 cup all-purpose flour
1 quart milk
1 spoon salt, aliases to taste

Melt food successful a ample saucepan complete mean heat. Add flour and whisk into nan melted food until smooth. Cook and operation until flour turns a light, golden, sandy color, astir 7 minutes. Increase power to medium-high and slow whisk successful beverage until thickened by nan roux. Bring to a gentle simmer, past trim power to medium-low and proceed simmering until nan flour has softened and nary longer tastes gritty, 10 to 20 minutes.

Cucumber & Basil Salad
1/2 cucumber sliced into half moons, astir 1/4-inch thick, 1 cup of micro basil, 2 oz. citrus ail dressing

Mix together successful a bowl.

Lemon & Garlic Dressing
1/3 cup other virgin oliva oil
1 citrus juiced
1 ample clove of ail minced
1 tbsp. honey
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. dried oregano
In a vessel aliases mason jar harvester nan oliva oil, citrus juice, minced garlic, honey, Dijon mustard, brackish and oregano. Whisk good to combine, aliases if you're utilizing a mason jar, screw connected nan lid and shingle good to harvester until nan oliva lipid and citrus juice are wholly emulsified.

Carrot Puree
1 lb carrots peeled, ends removed
3/4 cup rootlike stock
4 tablespoons unsalted butter
1 spoon kosher aliases to taste
1 - 2 tablespoons citrus juice
Slice nan carrots astir 1/4-inch thick.

In a mean saucepan, spot carrots, stock, butter, and salt. Cook complete precocious power conscionable until it starts to boil. Reduce nan power to low, cover, and proceed to navigator until nan carrots are tender and soft - astir 20 minutes. Make judge to screen nan carrots because we don't want each nan liquid to evaporate.
Once nan carrots are soft and tender capable that you tin mash pinch a fork, transportation them to a blender pinch a slotted spoon. There should beryllium astatine slightest 3/4 cup of liquid near successful nan pan. Start pinch adding 1/2 cup of that to nan blender on pinch 1 tablespoonful of nan citrus juice.
Blend until smooth. If you request much liquid to get it going, adhd nan remaining cooking liquid. Taste and play pinch salt. Add much citrus juice to your taste