This was pretty easy to make, yet I think makes for an impressive presentation. Best of all, it can be prepared in advanced and refrigerated, then baked later, making it an excellent choice for a dinner party. I used the recipe in my "Julia & Jacques" cookbook as a guide (here's a link to the book-- I highly recommend it!):

But you really don't need a recipe, per se, here's the concept. First bake a boule (whatever size is appropriate for the number of servings you'd like to make). This time I made a full-size loaf. In the future, I may make mini-loaves, then stuff and freeze them and try heating them from frozen and see if that works out.

Next, cut the top off the loaf and scoop out the inside of the bread. Process it into crumbs.

Make herb butter (easiest in the food processor). For a loaf this size, I used about 1.5 sticks of butter, a small bunch of parsley, 4 garlic cloves, a handful of sliced almonds, and 1/4 tsp pepper and 1/2 tsp salt, and 3T pinot grigio. I had a little butter left over, which will get used up on the top of the loaf of bread (not used for the recipe) when we eat that as a snack.

Use a spatula to spread herb butter all around the inside of the loaf. Add a layer of fish (I used the fake crab fish, figuring if it tastes fine with that, it'll be even better with real fish. Besides, I had a bunch in the fridge to use up, and was tired of cold salad). Add a layer of chopped mushrooms over the fish. Add another layer of fish.

Use the spatula to spread another layer of herb butter to cover the fish. Lastly, completely cover the butter with the breadcrumbs taken from the middle of the loaf. Then moisten the breadcrumbs with 1/4 cup pinot grigio (or whatever wine you used to make the herb butter).

Bake for at least 1 hour in an oven which has been preheated to 400F. Cut into wedges, and serve.

Next time, I will probably use salmon, and flavor the butter with dill. I think this concept would also work pretty well with chicken. Maybe season the butter with tarragon for that. In the cookbook, Jacques uses a combination of different fish and squid. I'm sure it's delicious, but I usually can't be bothered fussing with a lot of ingredients, so I'll probably mostly stick to simpler combinations of fillings.

I might also try this as a vegetarian entree for summer, when we have a lot of garden vegetables, maybe throw some beans in there for protein, maybe a little cheese right under the breadcrumbs. The combinations are endless, really.