I haven't been fishing since I had my son (hoping to get him started in the next year or two, though), but I think I'd try swapping Saison for the white wine in my poached trout. Usually I throw a slice of lemon, a pat of butter, and some fresh herbs inside the cavity, and wrap it in a foil pouch with about 1/4 cup of white wine. Then cook it on indirect heat on the grill/campfire/camp stove, etc.