Mackerel with rhubarb chutney and orange and chicory salad

Name: Mackerel with rhubarb chutney and orange and chicory salad
Ingredients: 75g/2⅔oz caster sugar; 25g/1oz sultanas; Few sprigs fresh rosemary; 2cm/¾in piece root ginger, peeled and finely chopped; 1 shallot, peeled and finely chopped; 3 sticks rhubarb; 5 tbsp cider vinegar; 1 orange, juice only; Salt and black pepper; 2 whole mackerel, gutted, filleted and pin boned; Rapeseed oil, for cooking; 1 orange, segmented; 2 heads chicory, separated into leaves; 100g/3½oz pea shoots; Small handful celery tops; 1 tbsp chopped fresh dill; Rapeseed oil, for dressing; 1 stick rhubarb, sliced into ribbons using a vegetable peeler