Mahi Mahi with a Seafood Mousse and Tomatillo Cream Sauce - Rick Bayless

Ingredients

• 1 pound tomatillos, husked discarded and washed
• 3 garlic cloves, unpeeled
• 3 fresh serrano chiles (divided use - one is for mousse)
• 1/4 cup loosely packed chopped cilantro
• Salt
• 1/2 cup heavy cream
• 5 ounces mahi mahi, cut into 1-inch pieces
• 6 ounces large raw shrimp, peeled and deveined
• 1/2 roasted serrano chile, peeled & seeded
• 1/2 cup loosely packed chopped cilantro
• 1 egg white, cold
• 3/4 cup heavy whipping cream, cold
• 2 to 3 (1 1/4 pounds) leeks, cut into 1/2-inch slices, washed and dried completely
• 8 ounces shiitake mushrooms, stems discarded, cut into 1/4-inch slices
• 2 tablespoons olive oil
• 4 5-ounce mahi mahi fillets (approximately 1 to 1 1/2-inches thick)
• 1 package banana leaves
• 1 to 2 medium tomatillos, husked, washed, sliced paper thin
• 4 short wooden skewers
• 1/4 cup loosely packed chopped cilantro for garnish