Cook the pearl barley in the caraway stock. For the spruce resin cream, heat the egg yolk slowly over a water bath to 67°C. Mix the warm water you've prepared with the egg yolk, then add mustard and vinegar. Next, heat the spruce resin in sunflower oil until the resin has melted. Finally, add the cooled oil in strands (thin streams) or by hand using a whisk while stirring constantly. Season to taste with salt. For the pickle fir shoots, bring the pear vinegar with Birnel to a boil and add the fir shoots. The sweet spruce seed crumble comes last: Bring the spruce seeds, sugar and water to a boil in a pan on the stove. Crystallise and chop.