1Chop the morels in half and give them a quick wash and dry on a paper towel.
2Cut the green leaves off the Ramps and slice into ribbons length ways and keep separate from the bulbs and stems. Roughly chop the bulbs and stems.
3Put the fish in a foil lined pan and pour the oil over it. give it a quick rub to make sure it is covered then salt and pepper it to taste. Cut the lemon in half and add to the pan.
4Melt the butter in a skillet and fry the morels until they start to brown.
5While the morels brown place the fish under the broiler.
6Add the chopped ramp bulbs and stems to the skillet and fry until soft. Add the sliced leaves and stir until wilted.
7Add the cup of wine to the skillet and cook until reduced to half its volume.
8While the wine is reducing remove the fish from the broiler, carefully turn over with a spatula and return to the broiler.
9Add the cream to the skillet, stir and reduce heat. Check the fish. Cook until thickened.
10When the fish looks cooked remove the fish from the broiler and squeeze the cooked lemon half's over it.
11Serve the fish to the side of the rice (or other starch) and pour the mushroom and ramp cream sauce over the rice and fish.
I served the dish with plain rice but you could easily use risotto, potatoes , pasta or grits. I added a side of grilled asparagus dressed with good olive oil, lemon juice and a few slivers of Parmesan cheese.