prep: 15mins
cook: 15mins
serves: 8


  • 800g orecchiette pasta
  • 2 Tbsp olive oil
  • 2 fennel bulbs, finely sliced
  • 4 cloves of garlic, finely sliced
  • 500mL Bulla Cooking Cream
  • 2 Tbsp lemon juice
  • 400g smoked trout fillets, flaked
  • 1 cup parsley leaves, chopped
  • sea salt & freshly ground black pepper
  • 1 cup pine nuts, toasted
  • lemon zest and parsley, to serve

Orecchiette with creamy smoked trout & fennel


  1. Cook pasta in boiling water until al dente. Meanwhile, heat oil in a frying pan, add fennel and garlic cooking for 3-4 minutes until tender.
  2. Stir in cream and lemon juice until heated through. Add trout and parsley, season to taste adding some of the pasta cooking water if required to adjust consistency.
  3. Add cooked pasta into creamy sauce and toss to coat. Serve sprinkled with pine nuts, lemon zest and extra parsley.