Seafood chorizo (Topolobampo)

Process sea scallops, black cod, an egg and the chorizo spices to an absolutely smooth mixture.

Scrape into a bowl and fold in diced sea scallops, which look like the fat in mortadella.

Pipe the mixture into a log from a pastry bag, roll it up in plastic wrap, squeeze in the ends and tie them.

Poach the log about 15 minutes until completely cooked.

Unwrap, brown single portions in a skillet, cut, and serve with carrot puree, roasted tomatillo salsa, warm potatoes, crispy onions and a little watercress salad.