Roasted Salmon and Codfish Stuffed with Red Shrimp

Soak the codfish to rinse it again. Meanwhile clean the shrimp: remove their heads and shell and devein them.|Soak the raisins in the wine. Peel the potatoes and cut them into wedges, putting them in water to prevent them from oxidizing. Divide the broccoli into florets and cut them in half.|Steam the broccoli for 10-12 minutes. Blanch the potatoes in boiling water you’ve made acidic with 2 tablespoons of vinegar, cooking them for 1 and a half minutes from when the water returns to a boil.|Slice the salmon and codfish fillets horizontally into slices only a few millimeters thick. Use a knife to fillet them, accompanying the cut with the other hand. If your knife is shorter, divide the fillet into two pieces lengthwise in order to obtain long, regular slices.|Prepare the filling by separately chopping the shrimp and broccoli. Mix them in a bowl along with a tablespoon of chopped parsley, salt, pepper and the egg and mix well.|Spread a large sheet of parchment paper out on your work surface and place the salmon slices on it, slightly overlapping each other to form a square of about 10 1/2-11 inches per side. Cover it with the codfish slices, leaving 1-1 1/2 inches free on one side; add a generous amount of freshly ground pepper.|Spread the filling over the square but not right in the middle, as shown in the photo.|Roll the square up, lifting the side of the parchment paper near the filling and wrapping it around the roll. Close the ends like a candy wrapper and tie the roll with a few rounds of kitchen string.|Place the rolls in a baking pan together with the oiled potatoes, salt and pepper. Bake at 375°F for 20-25 minutes, adding the raisins (after you’ve squeezed out the wine) after about 12 minutes. Remove from the oven and let the roast stand 15-20 minutes before opening, slicing and serving it.