For the Marinated Green Almonds: In a nonreactive container, combine all ingredients. Seal and reserve.

For the Tomato Sofrito: In a medium rondeau over high flame, heat oil. Add fennel, shallot, garlic, ginger, and onion and cook until caramelized. Season with salt. Deglaze pan with wine and continue to cook until liquid has nearly evaporated. Stir in gochujang, doenjang, tomato paste, and sugar. Cook until fragrant. Deglaze pan with vinegars. Remove from heat and stir in gochugaru. Let mixture cool over an ice bath. Transfer to an airtight container and refrigerate.

For the Mussel Velouté: In a large rondeau over high flame, heat oil. Add vegetables and alliums and sweat until translucent. Increase heat to high and add wine and mussels. Cover pan and cook 3 minutes, or until mussels just begin to open. Strain, reserving mussels and cooking liquid separately. Pick mussels from shell and set aside. In a clean pot over medium-high heat, add 1 kilogram reserved cooking liquid. Add heavy cream, stock, fish sauce, herbs, spices, and aromatics. Cook until mixture has reduced by three-quarters. Remove from heat and, using a Vitamix Commercial immersion blender, incorporate butter, olive oil, and lemon juice until mixture is fully emulsified. Taste and adjust seasoning with salt and orange zest. Return to low heat, cover, and keep warm.

For the Braised Artichoke: In a large pot over medium-high heat, bring alliums, vegetables, wine, stock, spices, and lemon to a boil. Once boiling, reduce heat and let simmer 25 minutes. Add artichokes and cook additional 30 minutes, or until artichokes are fork-tender. Let cool.

For the Sea Bass: On a work surface, season sea bass with salt. Season flesh side with espelette pepper. In a sauté pan over medium-high flame, heat a splash of oil. Sear sea bass skin-side-down. Add butter, garlic, and thyme. Baste fish with mixture until cooked to medium doneness. Set aside.

To Assemble and Serve: Bring Tomato Sofrito to room temperature. In the middle of a serving plate, spread an even layer Tomato Sofrito. Top with Sea Bass. Arrange 5 pieces Braised Artichokes, 5 pieces reserved mussels, olives, Marinated Green Almonds, fennel, sorrel, basil, and onion blossoms around the right side of Sea Bass, layering ingredients in that order. Pour Mussel Velouté around Sea Bass.