I've made a Turducken every year for the past several years as part of an end-of-year gathering with friends. This year, we have a pescetarian (no meat but fish is fine) coming as well, and I'd like to do something analogous for him. I'm wondering if anyone has any experience with the challenges of putting a fish in a fish in a fish.
Some of the limited suggestions I've found online propose an innermost layer of some kind of "fish mousse" or crab meat or equivalent. Not bad suggestions, but there's a certain aesthetic appeal to the profile cut and appreciating the layers of
meat fish that I'd like to maintain if possible.
Does anyone have any experience with this or ideas?
UPDATE: I stopped by the local fish market today to talk things through with the folks there. They are willing to debone the fish for me*. I am enamored with the idea of a strictly fish-in-fish-in-fish setup (e.g. no cheating with crustacean meat), but not tied too firmly to it. Their initial suggestion was an outer layer of salmon, a middle fish of something light and white (e.g. whitefish, haddock, maybe cod), and for the innermost: butterfish. The market owner wasn't there today (Sunday), but I'm going to talk this through with him tomorrow as well.
Re cooking: I unfortunately have neither experience nor the requisite equipment for sous-vide. I concur that layering largely independently-cooked fillets may be the best means of preparing this dish. If outermost fish still has head, skin, and scales I imagine the whole dish can be assembled in a manner that hides the actual preparation (and probably spends a little time under heat as a whole assembly, to allow flavors to blend). The market owner is a chef as well, so I'm hoping that talking this through with him tomorrow will be helpful.
*General Advice for others interested: After 6 years of making turduckens, I am quite capable of deboning the birds myself but have found that having a professional do it for me is $20 very well spent.