Clean and gut the trout
, and then stuff the trout with the thyme
sprigs and ramps
. Sprinkle the trout with the extra-virgin olive oil, and season with salt, and pepper, to taste.
Preheat a skillet over medium-high heat.
Lay the trout on the hot skillet, and cook for 5 to 7 minutes. Flip the trout over, and cook an additional 5 minutes, or until cooked through. Transfer the trout to a medium plate, and serve with the mushrooms and potato pancakes