Rainbow Trout with Sautéed Ramps over Wild Rice

By Seth Fera-Schanes

Serving size: 4
Prep time: 10 minutes
Cook time: 4-6 minutes

1 lb fresh Rainbow Trout fillets – about 4 pieces
15-20 Ramps (available in the Spring – also called wild leeks)
1 cup dried wild rice (when cooked can be used for 4 servings)
1 lemon
Olive oil
Salt and pepper


Prepare wild rice according to directions on package.  It takes about 30 minutes so plan ahead.


Thoroughly wash ramps and cut roots off the bottom.  Chop entire ramp (bulb, white part and leaves.)  In a saute pan over medium heat drizzle a little olive oil.  Add ramps and a little salt/pepper to taste.  Cook for 3-4 minutes to soften.  Remove from heat and set aside.

Salt and pepper trout fillets.  In same pan you cooked the ramps in, heat a little more olive oil and add trout, skin side down and cook for 2-3 minutes.  Flip and cook for an additional 1-2 minutes or until trout is white and flaky.  Remove from heat and plate.

To plate:

Add about 1/4 cup cooked wild rice to plate and top with one piece of sautéed trout.  Spoon ramps on top of fish and garnish with a lemon wedge.  Serve immediately.

Concept behind the dish

Ramps are only in season for a short amount of time during the spring.  They are typically found on the east cost (through the Appalachia Mountain region.)

I put this recipe together as if someone was on a camping trip and had to make a meal using only locally gathered ingredients.

If you were camping by a lake or streams, you could catch a trout, gather some wild rice and pick ramps.  Everything could be cooked over the open campfire.Rainbow Trout with Sauteed Ramps over Wild Rice

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