Combine these two popular spring ingredients, Morels and Ramps, in a cream sauce to make a delicious supper.
Chop the morels in half and give them a quick wash and dry on a paper towel.
Cut 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.
Put 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.
Melt the butter in a skillet and fry the morels until they start to brown.
While the morels brown place the fish under the broiler.
Add the chopped ramp bulbs and stems to the skillet and fry until soft. Add the sliced leaves and stir until wilted.
Add the cup of wine to the skillet and cook until reduced to half its volume.
While the wine is reducing remove the fish from the broiler, carefully turn over with a spatula and return to the broiler.
Add the cream to the skillet, stir and reduce heat. Check the fish. Cook until thickened.
When the fish looks cooked remove the fish from the broiler and squeeze the cooked lemon half's over it.
Serve the fish to the side of the rice (or other starch) and pour the mushroom and ramp cream sauce over the rice and fish.