This was the another interpretation on the black sea bass and the white asparagus from France that I posted on individually earlier in the week.
The snow bank morel may be a false morel, but it is very unique and packs a very meaty flavor. They grow in elevated areas and pop out of the ground as soon as the snow melts. The sauce on the dish is a beurre rouge that is stabilized with a fish based-red wine demi glace reduction instead of cream. This keeps the color of the sauce vibrant and also stabilizes it for the dinner service – much as cream does to a beurre blanc.