Rainbow Trout with Spring Morels and Wild Ramps

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.








There are 4 comments

  1. Hi, Chef Tom, I first had ramps when I visited a friend for the weekend upstate NY; he lives in an old Victorian on property with lots of woods where ramps grow wild. We went into the forest and picked ramps wild for dinner. It was great! There were so many we could’ve sold them at a green market. Beautiful article and photos.

    1. Thank you for reading!!

  2. After a wonderful weekend, I found myself with all the ingredients for this (I’m one of the fortunate few who can catch rainbows in a local stream, and can find morels and ramps in a nearby woods). After a quick googling, I came across this blog entry so I figured I’d give it a go… What a great meal! I had a few asparagus on hand so I threw those into the mix too – everything turned out great! Thanks for the recipe!

    1. Dish looks great!

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