before he could lift a finger, she had taken the knife and serving fork in hand. And as she began to relate the professional obligations that had commandeered her afternoon, she scored the fish’s spine with the tip of the knife and made diagonal cuts at its head and tail. Then slipping the serving fork between the fish’s spine and its flesh, she deftly liberated the filet. In a few succinct movements, she had served portions of the fennel and olives, and topped the filet with the charred lemon. Handing the Count this perfectly prepared plate, she plucked the spine from the fish and served
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