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Ask your fishmonger to skin and cut the trout into four pieces. Each should not weigh more than 100 grams each.
Marinate the ocean trout in the grapeseed oil, olive oil, ground coriander, pepper, basil leaves, thyme stalks, and garlic. Cover with plastic wrap and rest in the refrigerator for a couple of hours (or overnight).
Preheat the oven to 65°C and allow the fish to come to room temperature. Lay the fish on a bed of celery and carrots, then place in the oven. Paint the surface of the fish every few minutes with the oil marinade. Cooking time should be around 7-8 minutes with the oven door open.
Slice the fennel on a mandolin, then toss with lemon juice, salt, pepper, and olive oil to make the salad.
For the parsley oil, puree the parsley, olive oil, and salted capers in a blender. Strain.
To serve, plate some fennel salad on the base, add the ocean trout, sprinkle with konbu, chives, and salt. Drizzle the parsley oil around the edges and dot some ocean trout caviar at regular intervals.