Special equipment: a potato ricer
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.
In a medium skillet over medium heat, melt the butter. Add the mushrooms, salt, and freshly ground black pepper, to taste. Cook the mushrooms for 7 minutes, stirring frequently. Transfer the mushrooms to a serving dish.
In a medium pot, bring the potatoes and enough water to cover to a boil, and cook for 15 minutes, or until the potatoes are tender. With the potato ricer, rice the potatoes into a large bowl. Add the salt, and freshly ground black pepper, to taste. Mixing with a fork, add the ramps, egg, and sour cream to the potatoes. Heat 3 tablespoons oil in a medium-size skillet. Spoon half the potato mixture into the skillet. Cook the potato on medium-high heat for 4 to 5 minutes. Flip the potato over and cook an additional 3 minutes. Transfer the potato pancake to a dish. Repeat with the remaining oil and potato mixture.
To clean morels; halve the mushrooms and rinse in cold water. Then soak in lightly salted water for 1 hour. Remove from the water and pat dry with paper towels.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Devin Mills, Peekamoose Restaurant