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Speckled Trout w/ Lemon Caper “Maison [beurre] Blanc” Sauce

Abita’s new “Maison Blanc” is a tribute to Louisiana’s 300th Anniversary, but is also the state’s FIRST beer/wine hybrid! It is definitely wheat forward with a slight malt sweetness, followed by a dry, buttery finish due to the addition of Savignon grapes!

At BeerDownHere Test Kitchen, we decided to create our version of a traditional “beurre blanc” sauce, but incorporate this great new beer. The fact that we had a bunch of fresh Louisiana caught speckled trout didn’t hurt as well.

Whether sauteed in a pan, grilled, or fried… you can’t go wrong!

“Maison [Beurre] Blanc” Sauce:


  • 1 cup Abita Maison Blanc

  • 1/2 cup fresh squeezed lemon juice

  • 1/2 tbsp minced garlic

  • 2–3 stalks of green onions

  • 2 sticks of unsalted butter

  • 2 tbsp capers

  • pinch of fresh parsley

  • salt and pepper to taste


  1. Cut butter into small slices and put in fridge to keep cool

  2. Add a few pads of your butter to a pot and melt down over medium heat

  3. Add the minced garlic and saute until fragrant

  4. Add the beer and lemon juice and bring to a boil. Lower heat and reduce until aprox. 2–3 tbsp

  5. Reduce heat to low and slowly whisk in butter slices, a few at a time, until all the butter is gone.

  6. Remove from heat and add capers, parsley, and salt/pepper to taste

  7. Pour this delicious elixir over your fish and enjoy with Abita Brewing Company’s 30° 90° Pale Lager!

— Below is then marinade that we used, but it isn’t necessary —

“Maison Blanc” Marinade:

  • 12oz Abita Maison Blanc

  • 1 tbsp minced garlic

  • 1tbsp cracked black pepper

  • 1tsp sea salt

  • 2 tsp dried tarragon

  • 5–6 bay leaves

  • 1tbsp granulated onion or onion powder

(marinate for a few hours before cooking)

Drop us a line if you make this recipe and let us know what you think!



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