I love this time of year when morels and ramps are in season and I am waiting for the fiddlehead ferns become available. Wild ramps have a very distinct and strong garlic/leek flavor and that is why I choose them for this dish. Wild ramps and morels grow well in the upper northwest in the early spring and make a nice paring for sauted rainbow trout. I purchased the ramps and morels from Foods in Season which is known for fresh, wild, foraged, and sustainable harvested foods.
The morel stems must be trimmed and then soak the morels in running water to remove any dirt, then patted dry with a towel. If needed, take a layer off the ramps, trim the stem portion and rinse under cold water and pat dry.
Season the trout with a squeeze of fresh lemon, a sprinkle of sea salt and freshly ground black pepper. Heat the skillet until very hot, add a nob of butter and place the trout in the pan. Sear the trout on both sides and then place in a 350 degree oven for a couple of minutes. Remove the trout from the oven and transfer to a plate and keep warm. Place another nob of butter in the pan and add the ramps and morels. Season with more sea salt and black pepper and cook for a few minutes.
Place the morels and ramps over the trout and top with the pan drippings.