Lingering Doting Marriage: Big Boss, Little Sweet Heart

Chapter 1422: Chapter 1422: His Hands Are Truly Exquisite to the Extreme Chapter 1422: Chapter 1422: His Hands Are Truly Exquisite to the Extreme The kitchen inside the cabin was an open kitchen, directly facing the living room, and Enna Clark was forced to sit on the sofa, observing him cook.

She originally thought that Baron Lawrence was just acting on a whim, but to her surprise, he looked quite professional. After briefly communicating with the chef in a foreign language, he went to the sink to clean the fish,

then placed the already stunned fish on the cutting board.

After that, he turned around, his severe mysophobia compelling him to wash his hands again, before he came over.

He selected a curved and thin-bladed knife from a pile of knives, pressed down on the fish, and precisely cut away the skin from the salmon, revealing the orange flesh that Enna Clark often saw in supermarkets.

Such knifework, even for a professional chef, would typically require several years of practice to skillfully remove the fish skin without leaving the flesh uneven. However, Enna watched as he did it effortlessly, his slender fingers gripping the thin blade, meticulously separating the flesh from the skin bit by bit.

Throughout the process, he changed knives three times, his movements incredibly fluid.

Enna had never thought that cutting fish could be attractive, but now, she had to admit that whether cooking looked good or not had a lot to do with the attractiveness of the person doing it.

At least when Baron Lawrence did it, it was absolutely a pleasure to watch.

Even the thin blade held in his elongated hands seemed perfect.

Baron Lawrence’s hands were the type that looked better than a woman’s, not because they were feminine, but because they were slender and had well-defined joints. Holding kitchen utensils, they were truly beautiful enough to be featured in commercials.

They were the kind of hands that didn’t even need good lighting to be photographed for advertisements.

Enna Clark watched him lower his eyes, effortlessly skin the fish in no time, and couldn’t help asking, “Baron Lawrence, how do you know how to prepare Salmon Sashimi?”

With his status, he shouldn’t have had many opportunities to do it himself.

If he wanted to eat, there would be top chefs to prepare it for him, serving it on a table for him to enjoy directly.

So she was quite surprised that Baron Lawrence knew how to prepare salmon.

The man, still focused and switching to another knife to deal with the belly part of the fish, replied indifferently, “Many military missions take place at sea, so I learned out of boredom.”

Enna Clark knew that for them, a mission or operation could last a month or two in one place.

And most of the time, these were secret operations.

It wouldn’t be possible to have many professional chefs onboard a naval ship.

So, when he said he learned out of boredom, it was probably because he was too picky about food and couldn’t stand the food made by unprofessional chefs, otherwise, with his personality, he wouldn’t bother learning to cook at all.

That’s what she thought to herself, but she didn’t say it out loud, her attention returning to the cutting board.

Baron Lawrence had completely removed the fish skin with admirable skill; not only was the flesh still smooth and firm, but the skin was wholly intact with no damage.

He discarded the unnecessary fish skin to one side, then switched knives and, following the muscle grain of the salmon, sliced it into thin pieces.

He also cut the belly portion into pieces about one centimeter thick.

The chef was by his side, busy with carving and plating the dish, and as soon as he finished slicing the salmon, the chef had already placed a beautifully garnished plate that looked like an art piece in front of him. All Baron Lawrence needed to do was arrange the Salmon Sashimi on the plate.

Enna Clark watched as a whole fish transformed into a full plate of high-end cuisine resembling a Dragon Boat, hardly believing her own eyes.