Salt and pepper to taste, butter and olive oil for cooking fish and carrots
Bring vinegar to simmer in a small pan, add mustard, caraway seeds and honey, remove and let soak.
Peel and roughly chop parsnips, cook in vegetable stock with herbs until very tender. Discard herbs and strain excess liquid and reserve. Purée parsnip in a food processor until very smooth adding cream and one tablespoon of butter. The purée should be very thick and creamy. Adjust consistency with reserved vegetable stock if needed. Season to taste.
Wash carrots and trim off green tops, blanch in boiling water until tender but still firm.
Heat a cast iron or non-stick skillet until very hot, add vegetable oil and season halibut with salt and sear in the hot pan adding a tablespoon of butter.
Cook halibut until golden brown and then flip over. Squeeze lemon into the pan adding a sprig of thyme and a crushed clove of garlic and maple syrup, baste until cooked throughout, a few minutes.
Remove fish and sauté carrots with a tbsp of butter or olive oil.
Spoon purée onto plate, adding carrots and fish, garnish with the mustard seeds.