Tataki with roasted Brussels sprouts and sour cream dressing

Whisk together the honey and soy sauce to make a marinade. Brush the fish with the marinade and leave it for 15 minutes.

Meanwhile, heat some oil in a frying pan. Add the shallots, Brussels sprouts and a pinch of salt. Fry the onion and brussels sprouts for a few minutes until the vegetables have softened. Season to taste with salt and lemon.

Stir together the sour cream, mustard and dill to make a dressing. Season to taste with salt and pepper.

Cut the fish into slices. Use a sharp knife and cut in one go to give the slices a clean and neat cut surface.

Lightly flambé the slices with a gas burner. If you don't have a gas burner, you can quickly fry the fish on both sides in a hot pan before cutting it into slices.

Spread some cream dressing over the plate. Place the salmon slices on top of the dressing, with the roasted Brussels sprouts on the side.

Top with some fresh cranberries and drizzle some soy sauce over the tataki when serving.