By Seth Fera-Schanes

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

Ingredients:
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

Directions:

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

Ramps:

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.