Preheat oven to 375 degrees F (190 degrees C).
Cut Celery Root (4 ounce) into eighth of an inch slices, and stack the slices. Continue to cut into matchstick sized slices and place into a medium bowl.
Slice the Granny Smith Apple (1) very thinly and discard the core. Stack the slices and cut into matchsticks. Add to celery root.
Peel the Parsnip (2). Cut into half inch dice and place into another medium bowl. Zest the Lemon (1) and set aside. Juice the lemon into a small bowl and discard seeds. Cut the Cipollini Onion (3 1/2) in half and set aside.
Mince six of the Fresh Chives (6 stalk) and set aside.
Add Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) Maple Syrup (2 tablespoon), and Unsalted Butter (1 tablespoon) to the parnsips mixture. Toss well to coat.
Pour the parsnip mixture onto a large piece of foil, and wrap it into a tight bundle. Place the bundle on a sheet pan and roast in the oven for 15 minutes.
Next, open the foil and continue to roast for ten minutes, then set aside.
Melt remaining Unsalted Butter (1 tablespoon) in a medium saute pan over medium high. Add only half a teaspoon of the Granulated Sugar (1 tablespoon) and Salt (1/2 teaspoon), then stir. Add the onions, flat side down, and saute for five minutes.
Place in oven and roast for six minutes or until browned.
While the parsnips roast, place a small saute pan over medium high heat. Add Olive Oil (1/2 teaspoon). When hot, add the Pumpkin Seeds (2 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Keep the pumpkin seeds moving constantly y stirring as they toast to keep them from burning. This will take about four minutes. Do not burn! Transfer seeds to a small bowl and set aside.
Pat the Trout Fillet (2) dry with paper towels and cut the fillets in half across. Place the fillets on the foil lined sheet pan and drizzle trout with Olive Oil (1/2 teaspoon). Season with Salt (1/2 teaspoon) and the lemon zest. Place in the oven and roast for nine minutes.
While the trout and parsnips roast, combine Dijon Mustard (2 tablespoon), Whole Grain Mustard (1 tablespoon), Champagne Vinegar (2 tablespoon), and Honey (1 tablespoon) in a second small bowl and hold for plating.
Add Olive Oil (2 tablespoon) and the lemon juice to the apple and celery root mixture and toss well. Add the pumpkin seeds and toss again.
Arrange the parsnips and cipollini onion in a line down the center of two plates. Stack two pieces of ocean trout on top of the parsnips. Add the apple celery root salad on top of the fish. Sprinkle chives in a line down one edge of the top fillet.
Drizzle the mustard sauce and savor your masterpiece.